Hates Onions--Substitute?

[dunaz]

Hi All,

My husband hates onions! (Yes, amazing!) Sometimes I can get away with onion powder in a recipe, but what can I use when the recipe calls for a rather large amount of, say, chopped onions? I realize the taste will be quite different, but he gives me The Face (':mad:') when I make something with them. (and I"m sure you all know what I mean by The Face! :))

tHanks, Dunaz

[donleyk]

I would sub leeks but it may seem like the same to him. I find them very mild so maybe it is worth a shot.

I don't think I would use powder. If he really dislikes them then I would do without.

[Hammster]

I agree with leeks. And also how about shallots? Or perhaps the small boiling onions? They are pretty mild as well. How about Vidalia's which are so sweet they can be eaten raw?
If it's the harhsness of onion he doesn't like you may try rinsing the onions after you chop them up. The onions make a sulfury compound after chopping, that's why you cry, and so can make them a bit bitter as well. Rinsing them removes that compound and they end up milder.
Just some ideas.

[Lillith]

My condolences! I can't imagine what I'd do if my DH or kids didn't like onion. Garlic and onions (and lots of both) are almost always in my recipes. I wish I could suggest an alternative, but I can't think of any, sorry.

[Goin' Coastal]

If you are looking for "substance" without the onion taste, how about celery? You certainly wouldn't get the flavor you get from onions, but I am assuming that is what your DH doesn't like. Have you tried mincing them really fine and not letting him know there are onions in your recipe? :)

[srahndennis]

My DH doesn't like onions, either. I think it's the texture that gets him more than anything. He does like a few things made with onions - onion rings and french onion soup - so it's not as if he can't tolerate them at all. I find that if I cook them until they are soft (no discernable crunch!), I don't get too many complaints.

[srahndennis]

Oh, yes - Goin' Coastal just reminded me - my mother grates the onions and you really can't tell they are there. She doesn't like onions, either.

[dunaz]

Wow--thanks all for the responses! This is my first time posting anything here.

Yes, it is the texture, mostly, of the onions. I, too, have "hidden" them by making them tiny and soft.

He would NEVER eat French onion soup or onion rings. (Sometimes when I order it he threatens not to kiss me until I Listerine! LOL!)

He knows leeks, shallots and vidalias are in the Onion Family. No sneaking there.

The celery sounds like a good idea, as yes, I'm looking to keep the physical bulk that a cup of chopped onions would take up.

Thanks again! Off to cook dinner!

[Aubergine]

Originally posted by srahndennis
Oh, yes - Goin' Coastal just reminded me - my mother grates the onions and you really can't tell they are there. She doesn't like onions, either.

that's what i was going to suggest, grating them. i also used to know somone who 'hated' onions, and grating was the answer.

[VegasDramaQueen]

I'm curious to know what the recipe is that you're substituting a large amount of onions for celery? Will you post this recipe?

[dunaz]

I didn't have a specific recipe in mind, I just thought I'd tap into the knowledge of the group for future reference.

BUT, here are some examples from the Jan/Feb issue that I might try:

Beef and Barley Soup recipe on p. 130 takes 2C chopped leeks,

Sausage and Mushroom Strata on p. 208 takes 1C chopped onions (although in this dish it probably would be fine to just leave them out),

Chicken Sausage and Provolone Penne Bake on p. 214 takes 1-1/2C chopped onion...

They're EVERYWHERE! Sometimes it makes a difference to how a recipe turns out, sometimes it doesn't. (Of course, the taste is different.) So, I was wondering what I could substitute when the physical bulk of the ingredients is equally as important as their taste to the success of the recipe.

:)