I'm having some friends over for dinner and one is allergic to onions. Does anyone have a suggestion for a substitute for onions (I have trouble cooking without the onion family)? I'm planning something like a large gougere filled with mushrooms and a savory cheesecake (they're vegetarians.).
Any substitutes for onions?
tralfaz
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I'm having some friends over for dinner and one is allergic to onions. Does anyone have a suggestion for a substitute for onions (I have trouble cooking without the onion family)? I'm planning something like a large gougere filled with mushrooms and a savory cheesecake (they're vegetarians.).
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I've known a couple of people who are allergic to onions. A substitute might be
asafetida (it is spelled a few different ways).
shel
asafetida (it is spelled a few different ways).
shel
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Kuan, it is a shame. Garlic is OK. I guess they are different enough that garlic isn't a problem. Onions, shallots and leeks create more sulfuric acid than garlic.
ajoe, since she isn't here, I can tell you what I really think. She has a bunch of food "allergies" and I think most are just dislikes-she's a very picky eater. I've even heard other people claim that disliking a food indicates an allergy!!!!
I have a niece with serious food allergies, hives, swelling throat etc. My friend's situation is nothing like that. I have actually met 2 people over the years with serious reactions to onions and close relatives (anaphylaxis), it's very rare but real. On the other hand there is this new field of dietary science concerning inflammation-basically that certain foods can cause minor reactions and if a person is eating a lot of these foods, the minor irritations build on each other. At first I thought is was bunk, but then I found this old book of my mother's about arthritis, and it had a chapter on what foods to avoid. I basically said the same thing.
I guess the reasoning behind it's new interest (and trendiness) is that 100-200 years ago people spent their whole lives eating more or less the same foods since birth. Recently -and especially in the last 30-40 years, the explosion of foods and ingredients available from around the world means that people sensitive to new foods are constantly exposed to new sources of the problem.
I don't know if it's true or not. Me, if I see a new ingredient, I say:
"Ooooh, what's that? I've never tried that before."
Anyway, ideas about subs would be helpful. I'm looking for the low, musky flavor. I can figure out the sweetness part. I read somewhere asofetida works, and I may have a little jar of it hidden away in some cupboard. Or maybe I tossed it.
ajoe, since she isn't here, I can tell you what I really think. She has a bunch of food "allergies" and I think most are just dislikes-she's a very picky eater. I've even heard other people claim that disliking a food indicates an allergy!!!!
I have a niece with serious food allergies, hives, swelling throat etc. My friend's situation is nothing like that. I have actually met 2 people over the years with serious reactions to onions and close relatives (anaphylaxis), it's very rare but real. On the other hand there is this new field of dietary science concerning inflammation-basically that certain foods can cause minor reactions and if a person is eating a lot of these foods, the minor irritations build on each other. At first I thought is was bunk, but then I found this old book of my mother's about arthritis, and it had a chapter on what foods to avoid. I basically said the same thing.
I guess the reasoning behind it's new interest (and trendiness) is that 100-200 years ago people spent their whole lives eating more or less the same foods since birth. Recently -and especially in the last 30-40 years, the explosion of foods and ingredients available from around the world means that people sensitive to new foods are constantly exposed to new sources of the problem.
I don't know if it's true or not. Me, if I see a new ingredient, I say:
"Ooooh, what's that? I've never tried that before."
Anyway, ideas about subs would be helpful. I'm looking for the low, musky flavor. I can figure out the sweetness part. I read somewhere asofetida works, and I may have a little jar of it hidden away in some cupboard. Or maybe I tossed it.
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Hey, Shell, you must have posted that while I was tapping away. I think I did toss it, maybe it's an excuse to go into the city for some hunting and gathering.
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asofetida is more often used as a sub for garlic than for onions. But being as your friend eats garlic with impunity (which, btw, would indicate to me that it's a bogus allergy), no need to sub.
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Had you thought of leeks? They are milder than onions but could work alright, use the white part only, wash thoroughly first. (they get a lot of grit in them)
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I am allergic to onions The consequences of eating them can be very unpleasant. Stomach cramps bloating intestinal cramps and more. There are a lot of people with this allergy. This in uses shallots leeks white onion and the worst is onion powder. Although I can tolerate small amounts of Green onions /spring onions. Sone of my favorite foods have onion in them. One uses dry onion soup. I am looking for viable substitutes. Some one suggested celery but it is really bland. Suggestions?
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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 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.
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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.
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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.Â
The meal, service and ambiance were otherwise wonderful, but clearly they are ignorant of food intolerances.
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.Â
The meal, service and ambiance were otherwise wonderful, but clearly they are ignorant of food intolerances.
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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:
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, those who can't have anything in the Lily family (which includes onions), can't have:
Code:
Aloes, Asparagus, Bear's Garlic, Chives, Garlic, Leek, Onion, Shallot, Sparsparilla.
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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.
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Try ramps, and cippolinis (sp) losts of flavor but not in the onion family. Cippolinnis are grape hyacinth bulbs.
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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.
 Have had pretty good luck with it in terms of customer palettes.
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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?
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