Peel your shallots and pearl onions. For the pearl onions, it is easiest to place them in a bowl of hot water and let them soak for a few minutes first. Then you can peel them a bit easier with a paring knife. Shallots can be peeled just fine with a paring knife. The root end should be cut off but just a little, which will ensure that the shallot/onion stays together as it poaches.

Heat your wine in a straight-sided saucepan and then turn it down as far as you can. Remember, we aren’t simmering, as that is over 200°F (93°C) and the goal is about 160°F (°71C). Put your onions and shallots in the wine; you don’t have to wait until the wine is fully heated. Let the onions and shallots poach, uncovered, for at least 40 minutes. Check the smallest ones for tenderness with a toothpick. You want a bit of texture (not mushy) but very tender. This can also be personal preference – they can be “done” earlier or later depending on your taste. If you’ve never done this, try one and go from there. It’s impossible to give a straight cooking time, but there is quite a bit of flexibility here. If your onions are small, and you like a decent amount of crunch, start testing at 25 minutes.

Remove from the liquid, reserving the liquid for future use, and let cool. If the size dictates, slice with a sharp knife and serve as a garnish.