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Old 11-04-2007, 10:14 PM   #1
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ISO subsitute for onions

i know it s weird but i have a big food sensitivity to onions, cant injest them or i get very ill.
whats a good subsitute for this, like how much onion powder ect is the right quantity to use when it says one whole onion ect.

or another type of spice/herb that would make a good subsitute.

this goes for green onions and shallots as well

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Old 11-04-2007, 10:17 PM   #2
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Onion powder jars will usually tell you how many teaspoons (or whatever) is equal to in fresh onion.

For Penzye's brand of onion powder, a teaspoon is equal to a half cup of chopped fersh onion.

However, onion powder is dehyrdated onion. Won't that make you ill as well?
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Old 11-04-2007, 10:22 PM   #3
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as odd as it sounds, it doesnt bother me.
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Old 11-04-2007, 10:25 PM   #4
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How about garlic? Does that make you sick?
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Old 11-04-2007, 10:46 PM   #5
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nope, garlic is all good.

i find the fresher the onion the worse it is...
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Old 11-04-2007, 10:58 PM   #6
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How about dehydrated minced onion? You can use it that way or you can rehydrate them. I'm thinking even if rehydrated and they go back to being regular minced onion, they might be somewhat mellower? And you can use that in anything.
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Old 11-04-2007, 11:17 PM   #7
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would leeks make you sick? Leeks would work in some but probably not all recipes.
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Old 11-04-2007, 11:22 PM   #8
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Shallots would make a milder, but adequate, substitution, if you can handle them.
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Old 11-05-2007, 04:01 AM   #9
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My deepest sympathies for you, Apple-------you'd starve at my house or live on bread & desserts. Can they not give allergy shots for that? Probably not....hope that you find an agreeable substitute.
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Old 11-05-2007, 04:23 AM   #10
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Chives impart a very mild onion flavour. It is also possible in quite a few recipes to just leave it out but if you do, add some extra flavour of some description as onion is a good flavour enhancer. Several years ago, before I knew the best way to prep an onion without ruining your makeup, I often just left onion out of a recipe but I did up the garlic, other herbs and/or seasoning. Leeks, as mentioned, are also a brilliant alternative.

The other query is if you are able to tolerate onion powder, is it possible that you are able to use a normal onion but prepared differently to the way you use it? Could you perhaps, and this may sound odd, juice an onion and use that as the flavouring? Or use the top (green) part of spring onions, which don't have the developed bulb. Not sure if they are marketed by the same name in the UK. Over here, we can't agree between the states to use the same name! Are they perhaps scallions over there?
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