"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Thread Tools Display Modes
Old 11-04-2007, 09:14 PM   #1
Assistant Cook
apple's Avatar
Join Date: May 2006
Posts: 19
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


apple is offline   Reply With Quote
Old 11-04-2007, 09:17 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,581
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?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-04-2007, 09:22 PM   #3
Assistant Cook
apple's Avatar
Join Date: May 2006
Posts: 19
as odd as it sounds, it doesnt bother me.
apple is offline   Reply With Quote
Old 11-04-2007, 09:25 PM   #4
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
How about garlic? Does that make you sick?
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 11-04-2007, 09:46 PM   #5
Assistant Cook
apple's Avatar
Join Date: May 2006
Posts: 19
nope, garlic is all good.

i find the fresher the onion the worse it is...
apple is offline   Reply With Quote
Old 11-04-2007, 09:58 PM   #6
Senior Cook
Aera's Avatar
Join Date: Sep 2007
Posts: 140
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.
Aera is offline   Reply With Quote
Old 11-04-2007, 10:17 PM   #7
Executive Chef
corazon's Avatar
Join Date: Jun 2005
Location: Native New Mexican, now live in Bellingham, WA
Posts: 3,859
would leeks make you sick? Leeks would work in some but probably not all recipes.
"There are only two lasting bequests we can hope to give our children. One of these is roots, the other, wings." http://aidancallum.blogspot.com/
corazon is offline   Reply With Quote
Old 11-04-2007, 10:22 PM   #8
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
Shallots would make a milder, but adequate, substitution, if you can handle them.
Caine is offline   Reply With Quote
Old 11-05-2007, 03:01 AM   #9
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,568
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.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-05-2007, 03:23 AM   #10
Executive Chef
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
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?

Too many restaurants, not enough time...
Bilby is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:49 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.