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Any substitutes for onions? - Page 4

post #91 of 99

Ancho Chili Powder will work instead of Chili Powder which has onions. Celery works in some recipes, so does just skipping it. For anything that absolutely needs something garlic/onion-y use ASAFOETIDA POWDER. 

post #92 of 99

I confess there was a time I thought the "onion sensitivity" was bogus, but now I know what it means. It wasn't easy to give up cooking with and eating onions but the bloating and all the other tell-tale effects are serious enough to convince me it is necessary.

 

Like others, I do enjoy spring onions, but only in moderation. Garlic does not seem to create a problem. 

 

My biggest challenge is knowing what to eat at potluck events and when invited out for a meal. 

 

In cooking at home, I'm having reasonable success using finely shredded parsnip to give a little extra zest in place of the onion. If I have extra shredded parsnip, I freeze it. I have also dehydrated it. 

 

I tried cippolinis, but the reaction was the same as with eating onion. 

 

Today I found this:

 

http://fodmapmonash.blogspot.ca/2015/06/cooking-with-onion-and-garlic-myths-and.html

 

I will try sautéing onion and using the flavoured oil to enhance the hambone I've got simmering right now for dried bean soup. 

post #93 of 99

You could try finding out whether your guest is allergic to raw or cooked onions, or just the common yellow onion.  They may not be allergic to onions in total.  If it's not just onions in total, there may be a different (non-alergic) reaction to the WHITE onion or even the RED onion which is the mildest.?   Also I would consider chive heads, or maybe even onion powder?  Blessings!

post #94 of 99

Hi chefedb:  I'd forgotten about this website, but came back and reread some of the posts looking for new ideas.  The dried or granulated versions of onion & garlic make me react too....although as you suggested, not quite as badly as the raw produce or even cooked versions.  But, the problem has gotten worse over the years, so now I don't bother with them either.  But, have them in the house for the family to sprinkle on.

 

Many thanks to the posters who suggested ginger and cumin.  I use cumin for taco meat---Yum!!!!---although I hadn't thought about adding a little to my spaghetti sauce.  Not to mention, I am going to try adding carrot.  I'll try some ginger in my spaghetti sauce.

 

Radish was suggested as a substitute, but it's also in the brassica family (see below).  Since I'm so intolerant to sulfur that 1 tsp of onion or 1/4 tsp of garlic (in the whole dish) makes me feel the effects for days, I'm a little hesitant to try it.  If someone else doesn't react as severely, it might add that juicy, crunchy bite.  For me, it's all about how much sulfur I consume in a day, or over a period of days and I haven't found anything to tell me how much sulfur is present in various foods....other than my gut.  

 

Here's a clip from Wikipedia:

" Brassica oleracea (e.g., broccoli, cabbage, cauliflower, kale, collards), Brassica rapa (turnip, Chinese cabbage, etc.), Brassica napus (rapeseed, etc.), Raphanus sativus (common radish), Armoracia rusticana (horseradish), Matthiola (stock) and the model organism Arabidopsis thaliana (thale cress)."

post #95 of 99

I am allergic to the entire allium family, including garlic, and have been all my life. It's relatively rare in that only 2% of people with allergies have allium allergy, but Jains, Brahmins and others also don't eat onions or garlic. It's not my choice and it's fun - and suggestions that it might be 'in the head' are never helpful (like many other people in this thread I've had people use 'just a tiny bit', thinking I won't notice it - the hives,asthma and projectile vomit are usually good clues). And eating out is a nightmare - it seems like the more expensive the restaurant, the more trouble I have, even when I warn them in advance - at a chain run by a Michelin-starred chef last week I was warned the fries were cooked in the same oil as the shallots, then my steak arrived with garlic butter all over it. The excuse? The chef remembered for the starter but forgot for the main course. Unforgivable, frankly. 

 

For general cooking, as I don't know what things *should* taste like with onion/garlic, I just aim for 'tasty' instead. I use lots of ginger, paprika, sumak, and many other spices (asefoetida comes from the fennel plant, BTW), *lots* of fresh herbs, as well as celery, and fennel, when in season, is helpful . . .  

 

I joined this forum specifically to seek out onion replacements for chutneys (or recipes that don't have onions to start with). Any ideas gratefully received. Thanks!

post #96 of 99
Quote:
Originally Posted by Soganyok View Post
 

The chef remembered for the starter but forgot for the main course. Unforgivable, frankly. 

 

In my experience, people will make mistakes. That qualifies them to be members of the human race. Forgiveness allows me to take the rocks out of my pockets and makes for a lighter journey.

 

 

 

Quote:
Originally Posted by Soganyok View Post
 

asefoetida comes from the fennel plant, BTW

 

 

Close but not exactly. They are related though. They are both members of the carrot family but belong to different genus.

 

I have to run to town for a meeting, so I got to wrap this up, but as to subs for onions, at the moment I got nothing, other than what has already mentioned. I will be cogitating and searching my memory banks on that though, on my way down the hill.

 

Total side note, but in the neighborhood of chutneys, etc. I have just started playing around with avocado pits. Crushing, grinding, sieving, then using as a spice. They have some interesting qualities, but more play time is needed to increase my skills with them..gotta run


Edited by cheflayne - 2/11/17 at 1:50pm
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post #97 of 99

On the ride down the hill, I thought of two spices, that I don't believe have been mentioned, that you might want to check out especially for use in chutneys etc., and they are nigella and ajowan. Nigella has hints of onion, black pepper, and oregano. Ajowan is somewhat along the lines of a pungent thyme/mint combo.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #98 of 99
Oh, that's a wonderful idea - I've used nigella, but not thought of it for that, and I've never even heard of ajowan, so that's doubly good. I really appreciate your thoughts.

BTW, you're right about forgiveness, I do know how busy kitchens are, even on a quiet night, I got a fulsome apology and have forgiven them. Burn I've never quite got over the 4-star Chicago hotel who, when I ordered breakfast without home fries 'because I am seriously allergic to onions' brought the plate with home fries and when I complained, apologised profusely, returning 10 mins later with a plate piled high - twice the normal portion - of freshly made . . . Home fries. By this time I was seriously narked (and more than a little nauseous with the fumes) but the waitress, when I pointed this out, said, 'Oh, honey, I'm so sorry. We know all about allergies here. just last week we had a guy allergic to nuts, didn't realise the spring rolls were cooked in peanut oil . . .' 'Gosh,' I said, 'What happened to him?' 'Oh, he died . . .' Mind you, my breakfasts after that were perfect :-)

And on that note, have a nice Sunday!
post #99 of 99
I'm also allergic to onions.my throat closes,my tongue swells up,lips burn.is that due to the oil or the onion itself?
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