Any substitutes for onions?

From what I've read, there is a distinct difference between an allergy and a food intolerance.

An allergy releases histamines which result in rashes, hives, or other potentially serious medical problems, including anaphylactic shock.

A food intolerance causes a variety of symptoms, i.e. nausea, migraines, etc., but does not involve the release of histamines.

As such, I would suggest you clarify whether you have an allergy or a food intolerance as the treatment or solution(s) may vary.

Obviously, avoiding the offending foods works for both.

With regards to onions, the information I've read points to a problem with the sulfur content. There appears to be a tremendous amount of information, whether reliable or not is a separate question, on the internet that might guide you to a solution. Start with a search for onion allergy or onion intolerance depending on the severity and type of your reactions.

An experiment you may want to consider . The oil of the onion is very potent. When we used to have smoked salmon carved in the dining room ,it was served with choped egg, parsley and diced onion . We first diced the onion then dipped it in boiling water for 30 seconds shocked it and then squeezed all liquid out of it in cheescloth or clean muslim. It then did not smell as bad, stayed white and didn't discolor at room temp for hours and tasted milder.  some time altering a product  changes its affect on people. When you blanch the dicedonion you destroy much of the sulfur and chemical contents.

I'm intolerant of the entire Allium family.  Which is tragic as I do love cooked onions and garlic.  I'm not allergic.  I don't get hives or swelling - there is no risk of death.  I do experience nausea, retching, vomiting, diarrhea, sever headaches, mild confusion and then feel hung over for a day.  It's quite unpleasant.  I've had these symptoms for years and had a difficult time sorting it out.  I've been tested for glutton intolerance, had my colon scoped and biopsied, blood tests etc. - the docs couldn't identify anything and said it was stress.  I suspected onions but my wife thought it was all in my head - so she would use onions but tell me she hadn't.  20 years this went on - only last summer did she admit this to me.  I then took control of my diet, kept a food log and with much trial and error narrowed it down to all things Allium - and pistachios (but not cashews or mangos which are in the same family...).

My wife recently made two pork roasts - one for me, one for the rest of our guests.  Mine was onion and garlic free, but the other one, she sticks a knife in the roast and then stuffs garlic cloves in it - she makes a great roast, I wish I could still eat it!  But alas, I still got sick - they were cooked in the same oven.

My niece who is very conscientious and a wonderful cook asked if she could use asafetida as a garlic / onion substitute for me.  I had never heard of it and said it was worth a try.  Unfortunately, my symptoms were even more immediate and severe with asafetida.

My 'research' (web surfing) has stumbled on a few interesting things:  Ancient Chinese medicine listed the Allium family and asafetida as 'Pungent' Plants - all to be avoided - and they listed symptoms / reactions similar to my one experience.  Also, one site noted that military physicians for test pilots in the 1950s told them not to eat garlic 72 hours prior to a flight as it doubled reactions times (i.e. made the pilots slower to react) - some evidence apparently involving chemical changes in brain membranes.  I'm not a doctor or scientist.

Last week I ate at a very fine restaurant and explained my situation to my wonderful server.  She consulted with the chef and they offered to prepare a lovely fresh fish dish.  When the meal came, the gentleman (not my server) who brought my plate gave me the 'tour' of my meal explaining every little thing to include that the sauces were on the side.  They were very yummy! But after three dips of the cod into the sauce I was not feeling well at all (cramps, headache, confusion) and I asked what the sauces were.  Pureed carrots and onions!  When I asked why he would serve me something that I've saidI can not eat he explained:  'That's why I put them on the side."  My server came over and was very apologetic and sincere - but what could she do at that point?  The owner of the restaurant came over to take my desert order - and I'm assuming in an attempt at humor said:  'our deserts are all free of garlic and onion!'

I was up all night with the previously mentioned symptoms and sick the entire next day. 

The meal, service and ambiance were otherwise wonderful, but clearly they are ignorant of food intolerances.

A substitute for onions is Ginger. I use it all the time. If you want to mimic sliced onions then you can thinly slice Summer Squash and add ginger to it. Fry it like normal.

Also, those who can't have anything in the  Lily family (which includes onions), can't have:

Aloes, Asparagus, Bear's Garlic, Chives, Garlic, Leek, Onion, Shallot, Sparsparilla.

Onion allergy is not as uncommon as people thought. Its still considered "rare", but the problem is that some people assume (including experts in the field) that if you are not exhibiting hives, swelling or asthma then it can't be an allergy. However, there are many different ways an allergy can exhibit itself including vomiting, burning sensations, and so on. Often, the food you refused to eat as a kid might be a secret allergen. Radish I refused to eat as a kid. Well, I finally had peach soda that had radish in it for colouring. I had an anaphylactic reaction. This is why if someone doesn't like something, I don't care what they call it as long as they don't call it an "allergy" then eat it anyways. That's because it gives those of us with true allergies a bad name. We need people to take us seriously.

Also for Onion substituting, adding a little White Pepper and Oregano with the Ginger can make it taste a little more like Onion. the Oregano gives it the "juicy" flavour, while White Pepper adds more of a bite. This is what I use when the entire Lily family is banned and I'm not in a hurry. Otherwise, I just add the ginger and have done with it.

Try ramps, and cippolinis (sp) losts of flavor but not in the onion family. Cippolinnis are grape hyacinth bulbs.

I could be wrong, but I didn't notice anyone having mentioned Fennel bulb? An herb that's physically structured like an onion, slices up and cooks down, reducing the anise flavour altogether and sweetening during cooking. Looks like onion on a salad as well, but to my knowledge is chemically completely different.

 Have had pretty good luck with it in terms of customer palettes.

I suffer all the same things. I am also soy intolerant and lactose intolerant. I am going to attempt to make potato soup with lactaid "milk" which the recipe calls for onion. When I don't include onion recipes are bland. Any suggestion?

Rather intolerance or allergy re onions this substitute does not work. But thanks

I find that grated radish is a good substitute in most dishes. 

Hi "No Allium".  I have the same symptoms (including rectal bleeding) and after numerous tests, I finally came up with a hypothesis which 4 doctors agree with.  I get horrible open sores with sulfa meds and asked if it could be the sulfur in my problem foods (allium family, egg yolks and cruciferous veggies including my beloved cabbage & cauliflower).  My family doctor said one can develop cross-linked allergies with various forms of sulfur, so it's possible it's a true allergic response or maybe it just predisposed me to an intolerance. But, we decided I should just avoid them as much as possible since testing would probably involve me eating too much of a trigger food and swallow a camera!!!  Very expensive, not to mention painful, just to confirm I shouldn't eat what I already know I can't eat.  A little doesn't hurt much, but the logginess is still there.  It's really hard dealing with thistoo  as I also cannot eat untreated dairy, bell peppers, or much hot pepper (seems I can have just enough to flavor my Mexican dishes, especially since I've discovered the joys of cumin).  Since it seems to be the volume eaten rather than just if I ate it or not, I'm calling my problem an intolerance.  My doc is just worried that it may grow into a serious allergy.  Don't know if that's possible.

And, "TTTT", thanks for telling us that grated radish works well as a substitute, since that's why I came to this website in the first place.  I miss the sharp crunchiness of onions in my pasta salads and wondered if radishes (or parsnips?) might work well. 

Cabbage is out for me due to it's sulfur content, though reading ChefEdB's comment about the heat destroying much of the sulfur would explain why I can eat more of cooked sulfur foods than raw, especially boiled cabbage.

Many people are alergic to the actual fresh product but once processed with heat they are not. Have you given thought to onion powder or onion salt?? Do they know ff they are allergic to these? Mot people do not know cause they never tried.