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Any substitutes for onions? - Page 4

post #91 of 94

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 94

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 94

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 94

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)."

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