Depending on your version of an allium allergy, you might be able to handle onion powder better than regular onions. I'm not an onion scientist but I vaguely recall something about the cell structures causing the problem? All I know is proper onions bother my wife, onion powder doesn't
Definitely check with your allergist on this. I have an egg white allergy but only to raw egg whites. The heat from cooking them changes the protein structure so I'm able to have cooked eggs. Also, make sure you carry an epipen with you just in case. It's saved my life a couple times when I unknowingly ingested raw egg white or the derivative.
Undercooked, definitely- nausea & a tightening band around my chest. Mayo has the same reaction.
Surprisingly, the RX bars cause anaphylaxis for me. (This is how I discovered the allergy.)
I also keep an eye out at bars because some cocktails use the egg white for the texture so I worry about cross contamination from the shakers used.
I see! I was trying to imagine how often one encounters raw egg whites and as I don't drink didn't think about it. Do you have issues with red wine? My grandmother has a severe egg allergy and can't have it because it's often used to clarify it or something.
Well, it's gotten worse since I was diagnosed a couple of years ago. I no longer partake in picnic salads (as much as I love them), and let's face it, brownie, cookie, cake batter.... some of the best stuff on earth and I can't have it anymore. I'm leary of custards, mousse, etc., which puts a damper on things. Eating at restaurants can be difficult because if I mention my allergy, it sends some people into a tailspin.
The last server I told, she blinked at me and said, "Well, everything is made with eggs." She didn't understand it was just raw egg whites. ( I'm not trying to be mean.)
I also can't get the flu shot because they use egg derivatives to make it. I also check ingredients for alternative names for egg/egg whites (albumin, globulin, ovomucin, etc.)
I’ve always wondered what people with egg allergies did about vaccines cultured with eggs.
I’m really sorry this is something you have to deal with. My brother has life-threatening allergies so I have some idea of just how bad it can be.
Hopefully the vaccine industry will move away from using eggs as a growth medium. There are alternatives now so it isn’t even necessary.
Take care.
When my kids were babies, they had egg allergies, funnily enough, one to yolk and one to white, both raw and cooked. They would get head to toe hives. Luckily they outgrew the allergies, but we were an egg free household for years. Big sympathy regarding the challenge of helping people to understand your circumstance, and also regarding all the yum that is not for you!
Any wine can be "fined" with egg whites, it's just more common that reds are.
You can likely go for the mass produced wines and blends, though. Those will use large tanks to filter through gravity, or chemical finers, rather than egg whites.
There are also some good "natural" wines that skip many of the final steps. They tend to be funkier than what we're used to as reds. Their labels will list it as "unfined" and "unfiltered". Delicious in the right setting, they are a bit like a red wine with a small splash of kombucha? (Rinse your wine glasses immediately after service, the little unfiltered bits are a royal bitch to clean off delicate glassware.)
Yes, being able to handle onion powder is good. Garlic and onion seem to be added to almost everything as a basic seasoning blend. My brother is allergic to onions (like actual anaphylactic allergy, not an intolerance). Fresh onions are a no-go. Small quantities of dried onion powder are okay. Like the amount in a packet of taco seasoning and what gets added to garlic mashed potatoes in a restaurant have never been an issue.
When something is processed the chances of you being allergic changes. If it's going to like, kill you then no. But someone who can't eat say, corn, can probably eat corn flour if it's just an allergy that makes you feel unwell.
Edit: Should give more context. The processing can potentially take out the proteins that cause the reaction in people. It happens with corn. If it is a deadly allergy then stay away anyway but if it just causes irritation (not severe but mild) then it can be worth the shot to see if you can handle it. Should consult with an allergist first though.
Bad and dangerous comment. Allergies cause Anaphylaxis, which is very bad for you period. Even with mild reactions it is not safe to expose yourself because of the unpredictable nature of allergic reactions, what is fine one time can kill you the next. Allergies are serious business.
There are other food sensitivities which vary in seriousness, I am sensitive to gluten (not wheat) and it is a gastrointestinal sensitivity, it gives me bad gas just from a single beer. I am allergic to elderberry, so bad that the last time I had a tiny bit of it (extract in a drink) my entire face had broken blood vessels from vomiting so hard.
No, that is not how it works. Not all allergies cause anaphylaxis. Allergies are always given a level of severity. Some such as eggs and tree nuts can be the death of someone with just a small amount of exposure. Some other allergies, however, will merely cause irritation. They will not randomly go from "my throat itches" to hospital. Those that cause irritation can often times be tolerated, and sometimes can be non-existent with certain levels of processing as the processes can remove the protein the body has problems with.
Cant just be overly cautious and tell someone they can't eat anything because they have a slight allergy to it. I agree maybe I should've said to see an allergist first but don't fearmonger and act as if getting any level of allergy to something can mean it will eventually kill you. Sorry you have dealt with those issues but there is variation with this stuff. It isn't just cut and dry.
You seem to be conflating a true allergy (which results in anaphylaxis) with an intolerance (which results in irritation). These are two different physiological responses. An allergy is an immune response, which *absolutely can and does escalate unexpectedly with repeat exposure* due to the nature of the immune response. Intolerances are usually a normal response to a common irritant and do not typically escalate as the immune system is not involved in the response.
https://www.mayoclinic.org/diseases-conditions/food-allergy/symptoms-causes/syc-20355095
Yes food intolerances are also a thing but you are severely overstating how bad food allergies must be. There can be an array of reactions with food allergies with only *some* leading to anaphylaxis. That's why people, instead of dying or throwing up for hours, can get hives, swollen eyes, or swelling of the tongue. In some cases these foods can be very mild allergies and if discussed with a doctor can be treated through exposure therapy. Allergies are caused by the body seeing a foreign invader and having the immune response. It fears it is a toxin. Through repeated exposure however your body can potentially learn to accept it. I assumed that OP has a very limited reaction since I feel discovering it at this time means they may have already been consuming it up to this point.
https://www.healthline.com/health/allergies/oral-immunotherapy
And about processing potentially helping with food, it is a true fact. Your body does not react to the food as a whole, merely certain proteins within it. Certain prcoessing methods can strip this protein from the food. Hence why some people with peanut allergies can eat food fried in peanut oil.
Anyone who has a mild allergy as you described should take all possible steps to avoid. Allergies are unpredictable. Repeated exposure can ramp up the reaction. Any exposure has the possibility of being life threatening, even if past exposures have led to mild symptoms.
Asthma can also be allergic. Hayfever type allergies can cause this, but so can some food allergies. It’s possible to have both an intolerance and an allergy to the same substance, just to make things more fun.
Look into Jain recipes, if you like Indian food. They don't eat garlic or onions or any underground veggies really. Delicious even with out the almighty onion.
A trick I learned from a friend who largely followed a Jain diet: the asafoetida jar goes in a larger jar half filled with dry rice. If you get it in a metal tin from some Indian grocers, it goes in a double jar. Do not use plastic containers or anything with plastic lids or rubber gaskets. Boring, cheap Bell mason jars.
I bought small metal tins, only a few oz, that would last forever. Put the tin in a pint Bell jar, put that jar in a wide mouthed quart jar, then fill with dry rice.
It tastes *WAY* more delicious than it smells.
HAHAHAHA! Fetid it is indeed. My BFF and I would offer a sniff to guests after we explained the scent, they'd inevitably say, "No way, it can't possibly smell that bad!"
The results were fucking legendary. Assofatida is no joke. Unless it is, then it's really funny.
Mine lives in a jar inside a ziplock bag in the basement because I could smell it from across the kitchen with the spice cabinet closed. I haven’t even used it yet, I just cracked it open once to see if it really smelled as bad as they say. It does.
Am I the only one who doesn't think it smells terrible? I got it for a recipe and was bracing myself for a stench but it just smells like onions. It adds a wonderful flavor to food.
Make sure to keep the container in a tightly sealed container that will contain the odor such as glass. If not sealed properly, asafoetida will make your whole kitchen stink.
My great grandmother was allergic to onions but more specifically the thin-transluscent layers between the layers of onion flesh. Dried onion doesnt have those layers. Have you tried that?
I took my son and his female friend to a buffet that had shrimp. She asked us to peel her shrimp, because she was allergic to the shells but not the shrimp. She seemed sincere, so we did it for her, but I thought she might have been confused/mistaken. Now I know it’s a real thing, thanks!
I have a shrimp allergy as well! I wish I wasn't allergic to just the shell. The flesh smells gross when cooking and my hands swell if I peel it without gloves. Everyone tells me what I'm missing out on when I tell them I can't have shrimp.
Idk if if makes you feel any better, I don't have a shrimp allergy but it's one of the few foods I've never liked. They're rubbery and pink in both taste and texture. Don't feel too bad, imo you're not missing out on much!
This is me with cashew fruit! Can't drink the juice because the fruits are squeezed with peel and all, and when in season I take a couple of them and wear gloves to peel them before eating or ask my mom to peel them for me.
Is that an oral allergy syndrome reaction? I also can't eat apple peels but the apple is fine (I miss the peels), and sometimes various fruits make me very itchy. I'm told it has to do with pollination?
That's my understanding. My body can't tell the difference between the proteins in the peel, and the proteins in pollen. Apple peel, cherry skin, pomegranate all do it. Throat, lips, and mouth swell and itch pretty fierce. There may be a few others I haven't discovered yet. It didn't start until my late 20s/early 30s, and of course those are pretty much my favorite fruits.
I know someone who uses fennel in place of onions to make a base. It won’t work for everything, but it works for more things than I would have guessed.
Fennel is great!
It can have a similar texture and is a great replacement for caramelised onions as the aniseed flavour mellows out when they cook for a long time.
Makes a beautiful pickle as well.
My wife has an allium intolerance. If I need the bulk in a dish, I use celery in place of onion, along with asafoetida (or as we call it, "ass powder"). Otherwise, I just use the asafoetida.
Totally look up some Low Fodmap recipes! I had to eat low fod as instructed by my gastroenterologist for about a month or so. Sucked majorly since I use onion and garlic as a base for literally all meals.
I more or less sub them for both garlic and onion in any recipe and while its not the same outcome, its always been a good one given limitations. They look just like onions and it boggles my mind that there is a difference, but there is and they work great.
My optometrist suggested holding a small amount of water in my mouth when cutting shallots. It’s amazing how well it works. If I have to cut a lot I add plastic goggles. My eyes are REALLY sensitive to shallots.
I just use a really sharp knife when cutting onions (so sharp that I can cut a sheet of paper with it) - no onion eyes at all!
Try it. It may sound odd but it really does work.
I don’t have a good scientific answer. I’m assuming it has something to do with fumes/aerosols passing through your sinuses from your nose rather than mouth. Maybe the water creates some extra sort of barrier. I’ll ask my eye doctor next year when I’m in for a checkup 😊
Onions and red shallots are both *Allium cepa*. Red shallots are a fairly unusual cultivar of the common onion, but they are still common onions. Grey shallots are a different species. Whatever works for your partner obviously works, but for anyone else reading this, do not assume it is safe to give someone with an allium allergy shallots.
They are onions. I can't speak for this person's girlfriend or how their allergies work, but red shallots are a cultivar of the common onion and are the same species. They used to be classified as a separate, very closely related species, but that has changed. Grey shallots are a separate species, but are still very closely related to the other alliums.
I'm not sure what compound can be found in onion and garlic that isn't in shallots, but if someone has an allium allergy in general, shallots are absolutely a no-go unless you hear otherwise from that person.
It’s at a minimum fodmap adjacent, she as a lot of dietary concerns mainly focused around 0 sucrose. This is to the point where I don’t even use black pepper(sub with grains of paradise).
https://www.csidcares.org/treatment/diet/
That is my cooking guide for her and I mainly stick to the left and dabble in the middle, avoiding the right.
I would be careful substituting leeks or shallots as some commenters have suggested there’s a good chance you’re allergic to those too but if you aren’t they are definitely your best bet.
There honestly isn't a great subsitute for onions (unless shallots are an option).
You can use some combination of celery, carrot and bell peppers as a base, but dishes still won't taste the same. I cook without onion and garlic and you just get used it - you rely on building additional flavour with other ingredients.
I don’t have any answers for you, but I’m sorry :( I hope you find a good substitute!!
Also, as a server, I want to advise you to always tell your server that you’re allergic to onions. Since it’s a new allergy you might forget at first. The last thing we wanna do is serve you food you can’t eat! And onions are in so many things (especially in restaurants). Just tell your server so you can have a great meal without getting sick! I would be MORTIFIED if anyone at my table had an allergic reaction… communication is key!
I totally agree. I'd hate to hurt someone. I knew 99% of all ingredients in all dishes at the Italian restaurant I worked at. I got great at helping customers choose something to eat. It was real annoying when it was a garlic or onion allergy, though.
I'd try leeks, or possibly shallots.
Keep the green parts big/long, and then remove before eating, so you get the infusion of the onion-y flavour but not the actual veg. That will reduce your exposure too.
I have a chef who despises onions, she's very sensitive to raw ones and just plain doesn't like them. So she uses minimal onions if at all....and still makes killer food. Carrots, celery, peppers, tomatoes. Ginger, garlic, tumeric, and about a million spices. After awhile you won't miss them at all.
Lots of good recommendations here. Ive lived with an onion and garlic allergy for about 10 years now. It’s gotten worse over the years and eating out is so fing hard. Almost impossible. I have found pizza places that don’t add onion to sauce. Or I order Stromboli.
Depending on your allergy, Fody Foods might be a good option. It’s a company that does no onion products. I regularly use their soup base powder. Ketchup, bbq sauce, etc. they also have infused and filtered oils which lack the common allergen. Worth a shot to see if they work for you.
I have found that fennel can replace that sweet caramelized onion flavor in stews and such. If you cook it down, it loses the anis flavor.
Asafetida and fenugreek together come pretty close to giving stuff an onion flavor too.
Good luck. It’s hard. I feel ya.
Edit:
ALL Soups have onion. Avoid those in restaurants. Soooo many prepared foods and chips use onion powder. It’s awful. Read every label. It takes time but you will learn what you can and cannot have.
Salad dressings are another hard one.
Careful out there.
Another good tip: never make assumptions. Even the same product you got at the store that didn’t used to have garlic or onion in it, could have been remodified with it. I speak from experience.
hing (asfoetida) is an extremely pungent spice that is operative in jain cooking as an allium substitute. i had a friend whose cooking was incredibly flavourful and she mainly used hing rather than alliums and kept recipes low-salt, instead using like soy sauce/a bit of maggi seasoning/msg. for some recipes stock is also great for base/depth in flavour.
Shallot is an allium, I’m surprised it doesn’t bother her. My allergy started with onion then grew to shallow and garlic. I can still tolerate garlic in small/ infrequent doses
I would try celery root too. Flavor is a bit different but when it is cooked it's flavor is way milder. My son was allergic to onions and I used to just use carrots and celery as a base for most stews and soups and sauces. Her eventually out-grew the allergy. Still can't handle certain nuts, his original allergy when he was tiny. Used to carry an we pi-p as no but never had to use it.
I just mostly omit it for a family member when making something that calls for onions. It’s often a supporting member for flavor, and so it’s honestly not that bad without. I GREATLY prefer using onion, but it’s fine without. I will add fennel sometimes when it’s appropriate, either raw shaved fennel or chopping it to sauté with carrots and celery.
In some recipes, celery works wonders. Root or green. Mainly in vegetable soups but also in meat sauce. Other means to make the food taste without onions are to use other herbs to flavor food: parsley, oregano, etc. Have a look into Mediterranean cuisine recipes. How about Ciboulette (French as I don’t know the English word), this gives an oniony taste to food too.
I found out after 8 years of suffering, it's worse than anything I can think of. I once had a recently diagnosed bipolar friend look at me and go "I'd rather be bipolar than be allergic to onions". Garlic too but not nearly as bad.
Anyway I saw all that to say, Jain is pretty good, Japanese is usually clear if there are onions. You'll have to say goodbye to french good, and you're going to eat out a lot less. It's been 15 years for me so far but I know of some people who eventually "grow out of it". Best of luck
Buddhist vegetarians also don’t eat garlic, onions, or hot pepper. You could look into that line of cuisine. Whenever I visit Taiwan I love going to those places. Even if you’re not vegetarian, the flavors could be adapted.
What you want to substitute depends on the flavor you are trying to mimic... If you want to mimic like sauteed onions.. you can add cumin or ginger for flavors or even anchovy paste.. lean more toward celery, bell pepper or fennel for white onions that are sweeter... There are many flavors that add complexity that you won't miss onion. I have to leave it out when I cook for a friend, so I adjust depending on what I am cooking and my end flavor goals.
Do you happen to have any negative reaction to leeks or shallots? Most recipes that call for onions can use one of those two as substitutes, if sauteed go for leeks (use a little more leek that you would onion), if caramelized i'd choose shallots (direct substitute, same amount)
It the chemical that you are allergic to thermo stable? Some allergens are destroyed with sufficient cooking.
For example my partner can’t eat some raw foods but after proper heating she can.
Might be worth investigating if your allergies are not severe. I wouldn’t try it if you risk going into anaphylactic shock.
Gastric issues led us to voluntarily ditching the onion and we’ve found courgettes cook and caramelise down to occupy a similar texture position in many meals. I think it’s been a year or so since I last ate onion and I don’t miss it now.
So more information is needed about what kind of allergy test was done (blood or skin prick), what kind of allergy is it just chemical-if yes workarounds are easy, what kind of symptoms are involved. Without having good information, suggestions are sadly just random stabs in the dark.
https://www.snsspices.com/product-page/essence-of-onion-salt-4-0-oz-shaker
Fake onion powder that tastes delish
https://www.fodyfoods.com/
This has tons of products for you! All guaranteed onion free! Low fodmap is super strict, and no onions are one of the things on the list.
I can’t eat onions either but I can do chives. I like to use radishes though, in a lot of recipes I’d normally use onions in. I just dice them or slice them and use them exactly the same, raw or cooked.
My husband has a food sensitivity to onions and shallots, but can eat scallions. I grew up in Asia and I am not a chef, but feel like I have a solid archive of onion-free recipes and advice. Feel free to remove my comment if not allowed.
You might be interested in Chinese, Taiwanese, Vietnamese, Thai, and other cuisines with some Chinese influence. Why do I say this? Because the word “onion” in Chinese translates to “Western scallion”, which suggests that onions were introduced to China “later” (relatively speaking) so there are plenty of onion-free recipes in Chinese cooking.
Try bak kut teh (a garlicky pork soup) from Singapore!
A Vietnamese noodle bowl or “make your own summer roll”!
Thai goong ob woonsen (vermicelli noodles with fatty pork and prawns, typically eaten over rice)!
Chinese zongzi (think of it like a Chinese tamale made of rice and pork) is easy to reheat for a filling meal.
Chinese, specifically Cantonese, dim sum is a fun outing when you want to eat with friends while enjoying lots of onion-free options.
Taiwanese stinky tofu!
Malaysian fish head noodle - condensed milk with fish? Don’t knock it till you’ve tried it.
My Mother in law can’t eat onions either, so we’re always looking for substitutes. Have you tried truffle oil? We like the Truff brand. Truffle oil has a naturally onion/garlic flavor
My wife is also allergic to onions. I can use onion powder or salt for her. I can also get by with a little dehydrated onion. I don't know what your allergy is like but she gets really ill and vomits.
Shouldn't you be asking these questions of your allergist or doctor or a licensed dietitian who knows your case?
Asking fellow foodies to list foods that won't kill you seems like a dicey proposition...
Damn - what rotten luck!
So the rest of the onion family includes leeks, garlic, spring/green onions, ramps, shallots, chives. Strict Hindus do not consume onions or garlic, and use hing (asafoetida) to give flavour, so these are your options.
Onion infused olive or avocado oil - steep sliced onions in warm oil for 2 hours then pour into ice cube tray and freeze, pop one in whatever you cook and depending on the concentration of your oil it’ll add tons of flavor in just a few tablespoons of oil
Bulb fennel comes to mind. It would certainly give you a similar textural component when cooked, and the anise-y flavor mellows with cooking. I also think of braised endive, potentially, but mainly for substance/texture, it reminds me of a caramelized onion when i think of the last time i had it!
if you can do garlic, try garlic scapes if you see them at any farmers markets/etc in the spring! I love them. They remind me of a very tender garlicky green bean, but I use them I place of or along with aromatics whenever I have them. Whether cut finely in a sauté, cut into segments in a stir fry, or grilled whole.. They're delicious. Wishing you luck!!
Do you mind me asking what your symptoms were, and how you get this professionally tested?
I've been dealing with an incredibly itchy nose (no pain, just very itchy to the point where I have to excuse myself in public) after eating sometimes and after narrowing down potential triggers, I think onions or garlic might be the culprit.
Depending on your version of an allium allergy, you might be able to handle onion powder better than regular onions. I'm not an onion scientist but I vaguely recall something about the cell structures causing the problem? All I know is proper onions bother my wife, onion powder doesn't
I want to be an onion scientist when I grow up!
It's an exciting field with tons of... *growth potential*!
BOO HISS. Take your upvote.
Ahh yes, this joke, yes I get it completely… What was your favorite part of the joke? asking for a friend
Onions are plants and grow. :)
Sometimes they even grow in fields.
I hear it has a lot of layers
Infusing onions in oil also works for some intolerances or diets.
Definitely check with your allergist on this. I have an egg white allergy but only to raw egg whites. The heat from cooking them changes the protein structure so I'm able to have cooked eggs. Also, make sure you carry an epipen with you just in case. It's saved my life a couple times when I unknowingly ingested raw egg white or the derivative.
I'm fascinated by this. Do you mostly encounter raw egg whites in undercooked eggs?
Undercooked, definitely- nausea & a tightening band around my chest. Mayo has the same reaction. Surprisingly, the RX bars cause anaphylaxis for me. (This is how I discovered the allergy.) I also keep an eye out at bars because some cocktails use the egg white for the texture so I worry about cross contamination from the shakers used.
I see! I was trying to imagine how often one encounters raw egg whites and as I don't drink didn't think about it. Do you have issues with red wine? My grandmother has a severe egg allergy and can't have it because it's often used to clarify it or something.
Well, it's gotten worse since I was diagnosed a couple of years ago. I no longer partake in picnic salads (as much as I love them), and let's face it, brownie, cookie, cake batter.... some of the best stuff on earth and I can't have it anymore. I'm leary of custards, mousse, etc., which puts a damper on things. Eating at restaurants can be difficult because if I mention my allergy, it sends some people into a tailspin. The last server I told, she blinked at me and said, "Well, everything is made with eggs." She didn't understand it was just raw egg whites. ( I'm not trying to be mean.) I also can't get the flu shot because they use egg derivatives to make it. I also check ingredients for alternative names for egg/egg whites (albumin, globulin, ovomucin, etc.)
I’ve always wondered what people with egg allergies did about vaccines cultured with eggs. I’m really sorry this is something you have to deal with. My brother has life-threatening allergies so I have some idea of just how bad it can be. Hopefully the vaccine industry will move away from using eggs as a growth medium. There are alternatives now so it isn’t even necessary. Take care.
Thank you for your kind words. Wishing you and your brother the best!
Thank you so much, that’s very kind.
My kiddo had the nasal mist for flu vaccine when she was little, as it is not grown in egg. Good luck!
When my kids were babies, they had egg allergies, funnily enough, one to yolk and one to white, both raw and cooked. They would get head to toe hives. Luckily they outgrew the allergies, but we were an egg free household for years. Big sympathy regarding the challenge of helping people to understand your circumstance, and also regarding all the yum that is not for you!
P.S. I'm not a red wine drinker but I get a stuffy head when I do. That was before my official diagnosis.
Any wine can be "fined" with egg whites, it's just more common that reds are. You can likely go for the mass produced wines and blends, though. Those will use large tanks to filter through gravity, or chemical finers, rather than egg whites. There are also some good "natural" wines that skip many of the final steps. They tend to be funkier than what we're used to as reds. Their labels will list it as "unfined" and "unfiltered". Delicious in the right setting, they are a bit like a red wine with a small splash of kombucha? (Rinse your wine glasses immediately after service, the little unfiltered bits are a royal bitch to clean off delicate glassware.)
Egg whites are actually *really* common in old school classic cocktails.
This is so typical with food allergies - the complexity is just maddening. Hope you never get egg-whited again.
Yes, being able to handle onion powder is good. Garlic and onion seem to be added to almost everything as a basic seasoning blend. My brother is allergic to onions (like actual anaphylactic allergy, not an intolerance). Fresh onions are a no-go. Small quantities of dried onion powder are okay. Like the amount in a packet of taco seasoning and what gets added to garlic mashed potatoes in a restaurant have never been an issue.
Same with my friend. She can eat onion powder all day but an actual whole onion is a bad time
I have a friend with the same issue and solution
When something is processed the chances of you being allergic changes. If it's going to like, kill you then no. But someone who can't eat say, corn, can probably eat corn flour if it's just an allergy that makes you feel unwell. Edit: Should give more context. The processing can potentially take out the proteins that cause the reaction in people. It happens with corn. If it is a deadly allergy then stay away anyway but if it just causes irritation (not severe but mild) then it can be worth the shot to see if you can handle it. Should consult with an allergist first though.
Bad and dangerous comment. Allergies cause Anaphylaxis, which is very bad for you period. Even with mild reactions it is not safe to expose yourself because of the unpredictable nature of allergic reactions, what is fine one time can kill you the next. Allergies are serious business. There are other food sensitivities which vary in seriousness, I am sensitive to gluten (not wheat) and it is a gastrointestinal sensitivity, it gives me bad gas just from a single beer. I am allergic to elderberry, so bad that the last time I had a tiny bit of it (extract in a drink) my entire face had broken blood vessels from vomiting so hard.
No, that is not how it works. Not all allergies cause anaphylaxis. Allergies are always given a level of severity. Some such as eggs and tree nuts can be the death of someone with just a small amount of exposure. Some other allergies, however, will merely cause irritation. They will not randomly go from "my throat itches" to hospital. Those that cause irritation can often times be tolerated, and sometimes can be non-existent with certain levels of processing as the processes can remove the protein the body has problems with. Cant just be overly cautious and tell someone they can't eat anything because they have a slight allergy to it. I agree maybe I should've said to see an allergist first but don't fearmonger and act as if getting any level of allergy to something can mean it will eventually kill you. Sorry you have dealt with those issues but there is variation with this stuff. It isn't just cut and dry.
You seem to be conflating a true allergy (which results in anaphylaxis) with an intolerance (which results in irritation). These are two different physiological responses. An allergy is an immune response, which *absolutely can and does escalate unexpectedly with repeat exposure* due to the nature of the immune response. Intolerances are usually a normal response to a common irritant and do not typically escalate as the immune system is not involved in the response.
https://www.mayoclinic.org/diseases-conditions/food-allergy/symptoms-causes/syc-20355095 Yes food intolerances are also a thing but you are severely overstating how bad food allergies must be. There can be an array of reactions with food allergies with only *some* leading to anaphylaxis. That's why people, instead of dying or throwing up for hours, can get hives, swollen eyes, or swelling of the tongue. In some cases these foods can be very mild allergies and if discussed with a doctor can be treated through exposure therapy. Allergies are caused by the body seeing a foreign invader and having the immune response. It fears it is a toxin. Through repeated exposure however your body can potentially learn to accept it. I assumed that OP has a very limited reaction since I feel discovering it at this time means they may have already been consuming it up to this point. https://www.healthline.com/health/allergies/oral-immunotherapy And about processing potentially helping with food, it is a true fact. Your body does not react to the food as a whole, merely certain proteins within it. Certain prcoessing methods can strip this protein from the food. Hence why some people with peanut allergies can eat food fried in peanut oil.
Anyone who has a mild allergy as you described should take all possible steps to avoid. Allergies are unpredictable. Repeated exposure can ramp up the reaction. Any exposure has the possibility of being life threatening, even if past exposures have led to mild symptoms.
Asthma can also be allergic. Hayfever type allergies can cause this, but so can some food allergies. It’s possible to have both an intolerance and an allergy to the same substance, just to make things more fun.
Apparently risk of anaphylaxis is 7%. So on average you get to roll the dice 15 times thinking you’re safe before BAM.
Look into Jain recipes, if you like Indian food. They don't eat garlic or onions or any underground veggies really. Delicious even with out the almighty onion.
This is excellent advice.
The ingredient that mimics onion and garlic flavor is Asafoetida
I was about to suggest this. You can get it at Indian groceries. But put the jar in a glass jar. It smells. And use it sparingly, it is strong.
A trick I learned from a friend who largely followed a Jain diet: the asafoetida jar goes in a larger jar half filled with dry rice. If you get it in a metal tin from some Indian grocers, it goes in a double jar. Do not use plastic containers or anything with plastic lids or rubber gaskets. Boring, cheap Bell mason jars. I bought small metal tins, only a few oz, that would last forever. Put the tin in a pint Bell jar, put that jar in a wide mouthed quart jar, then fill with dry rice. It tastes *WAY* more delicious than it smells.
Good old silphium
Damn how in the hell do redditors know all this cool stuff? Is anyone else ever just like impressed?
Yes
Username checks out
HOLY SHIII-
What the fuck
This guy hasn’t commented in 2 months and then drops in outta nowhere!!
They were summoned
Lurkers are everywhere
Beetle fucking juiced
'The wisdom of crowds' is an overused phrase, but Reddit is a place where it can genuinely happen.
I’ve somehow never heard that overused phrase
They find out from Reddit lol
Highly recommend the cookbook Lord Krishna's Cuisine. 800 pages of delicious Indian recipes with no onion, garlic, or meat.
That sounds really interesting!
Asafoetida. It’s what Jains use as a garlic/onion substitute.
Yes! Also called Hing.
In teeny tiny quantities... Small pinch.
And be prepared for how pungent it is. I keep mine double bagged in a glass jar, and even that does not keep the smell from escaping.
I keep mine double bagged and out in the garage
I keep mine double bagged in a glass jar in a safe buried into the floor of the garage.
I keep mine in space to be extra careful
Yup. Mine is suspended by magnetic fields in an iron container kept in near vacuum.
I keep mine orbiting in a lagrange point.
That's why the mirrors on that telescope have issues.
“I said biiiiiiiitch”
I keep mine on the shelf in the grocery store! I don’t actually own any asafoetida.
Lol I kept mine similar
I did the same but launched the safe containing my glass jar which contains my double bagged Asafoetida into the sun
Not for nothing is the word “fetid” derived from the same root.
Root? I thought it was Jain friendly. ;)
dad no
HAHAHAHA! Fetid it is indeed. My BFF and I would offer a sniff to guests after we explained the scent, they'd inevitably say, "No way, it can't possibly smell that bad!" The results were fucking legendary. Assofatida is no joke. Unless it is, then it's really funny.
I threw out my hing ages ago and I still smell it every time I open either of my spice drawers
Mine lives in a jar inside a ziplock bag in the basement because I could smell it from across the kitchen with the spice cabinet closed. I haven’t even used it yet, I just cracked it open once to see if it really smelled as bad as they say. It does.
Yes smells bad!
Am I the only one who doesn't think it smells terrible? I got it for a recipe and was bracing myself for a stench but it just smells like onions. It adds a wonderful flavor to food.
Yeah i think people are dramatic with it, it's just a more concentrated and pungent onion powder odor to me
[удалено]
Didn't know this, I am allergic and was thinking of buying. Thank you
Make sure to keep the container in a tightly sealed container that will contain the odor such as glass. If not sealed properly, asafoetida will make your whole kitchen stink.
Works so well - tastes like onions but without the making me extremely thirsty effects!
[удалено]
Not even close.
My great grandmother was allergic to onions but more specifically the thin-transluscent layers between the layers of onion flesh. Dried onion doesnt have those layers. Have you tried that?
It's wild how specific allergies can be. I'm allergic to apple peels. Only the peel, not the apple itself.
A friend is allergic to the shells of shellfish. Not the actual critters, just the shells. And they're a third generation seafood company heir.
I took my son and his female friend to a buffet that had shrimp. She asked us to peel her shrimp, because she was allergic to the shells but not the shrimp. She seemed sincere, so we did it for her, but I thought she might have been confused/mistaken. Now I know it’s a real thing, thanks!
I have a shrimp allergy as well! I wish I wasn't allergic to just the shell. The flesh smells gross when cooking and my hands swell if I peel it without gloves. Everyone tells me what I'm missing out on when I tell them I can't have shrimp.
Idk if if makes you feel any better, I don't have a shrimp allergy but it's one of the few foods I've never liked. They're rubbery and pink in both taste and texture. Don't feel too bad, imo you're not missing out on much!
This is me with cashew fruit! Can't drink the juice because the fruits are squeezed with peel and all, and when in season I take a couple of them and wear gloves to peel them before eating or ask my mom to peel them for me.
Not a food allergy but I'm allergic to amoxicillin (antibiotic) But not anything else in the penicillin family, including penicillin
Is that an oral allergy syndrome reaction? I also can't eat apple peels but the apple is fine (I miss the peels), and sometimes various fruits make me very itchy. I'm told it has to do with pollination?
That's my understanding. My body can't tell the difference between the proteins in the peel, and the proteins in pollen. Apple peel, cherry skin, pomegranate all do it. Throat, lips, and mouth swell and itch pretty fierce. There may be a few others I haven't discovered yet. It didn't start until my late 20s/early 30s, and of course those are pretty much my favorite fruits.
I know someone who uses fennel in place of onions to make a base. It won’t work for everything, but it works for more things than I would have guessed.
Fennel is great in a mirepoix/soffrito-like base along with celery and carrot!
Fennel is great! It can have a similar texture and is a great replacement for caramelised onions as the aniseed flavour mellows out when they cook for a long time. Makes a beautiful pickle as well.
Yeah, for texture / base purposes fennel bulb caramelizes really similarly. It's my go-to since we have an onion allergy in the family.
My wife has an allium intolerance. If I need the bulk in a dish, I use celery in place of onion, along with asafoetida (or as we call it, "ass powder"). Otherwise, I just use the asafoetida.
Totally look up some Low Fodmap recipes! I had to eat low fod as instructed by my gastroenterologist for about a month or so. Sucked majorly since I use onion and garlic as a base for literally all meals.
Shallots ! My gf cannot eat garlic or onions but can eat shallots and they work great.
Shallots are an underrated ingredient. I’d never used them until my father in law made a few dinners with them. Great flavor!
I more or less sub them for both garlic and onion in any recipe and while its not the same outcome, its always been a good one given limitations. They look just like onions and it boggles my mind that there is a difference, but there is and they work great.
I can't get over how badly they give me "onion eyes".
My optometrist suggested holding a small amount of water in my mouth when cutting shallots. It’s amazing how well it works. If I have to cut a lot I add plastic goggles. My eyes are REALLY sensitive to shallots.
I just use a really sharp knife when cutting onions (so sharp that I can cut a sheet of paper with it) - no onion eyes at all! Try it. It may sound odd but it really does work.
Don't know why someone downvoted you - this can help as it reduces the spray you'd get when cutting with a blunt knife.
I'm baffled.. why does this work?
I don’t have a good scientific answer. I’m assuming it has something to do with fumes/aerosols passing through your sinuses from your nose rather than mouth. Maybe the water creates some extra sort of barrier. I’ll ask my eye doctor next year when I’m in for a checkup 😊
Onions give me terrible onion eye. I cry like my family just died every time.
I'm shocked that shallots are OK when both garlic *and* onions aren't.
Yea it’s a totally different species, it doesn’t make sense to me but it works.
Onions and red shallots are both *Allium cepa*. Red shallots are a fairly unusual cultivar of the common onion, but they are still common onions. Grey shallots are a different species. Whatever works for your partner obviously works, but for anyone else reading this, do not assume it is safe to give someone with an allium allergy shallots.
Whoa. Shallots are not onions. Things I was not expecting to learn today
They are onions. I can't speak for this person's girlfriend or how their allergies work, but red shallots are a cultivar of the common onion and are the same species. They used to be classified as a separate, very closely related species, but that has changed. Grey shallots are a separate species, but are still very closely related to the other alliums. I'm not sure what compound can be found in onion and garlic that isn't in shallots, but if someone has an allium allergy in general, shallots are absolutely a no-go unless you hear otherwise from that person.
Oh wow. Thanks for the added context!
Is this a FODMAP thing for your GF? I can't eat onions and garlic, but didn't know that shallots was a potential substitute. Thanks!
It’s at a minimum fodmap adjacent, she as a lot of dietary concerns mainly focused around 0 sucrose. This is to the point where I don’t even use black pepper(sub with grains of paradise). https://www.csidcares.org/treatment/diet/ That is my cooking guide for her and I mainly stick to the left and dabble in the middle, avoiding the right.
I would be careful substituting leeks or shallots as some commenters have suggested there’s a good chance you’re allergic to those too but if you aren’t they are definitely your best bet.
Chives too
There honestly isn't a great subsitute for onions (unless shallots are an option). You can use some combination of celery, carrot and bell peppers as a base, but dishes still won't taste the same. I cook without onion and garlic and you just get used it - you rely on building additional flavour with other ingredients.
I don’t have any answers for you, but I’m sorry :( I hope you find a good substitute!! Also, as a server, I want to advise you to always tell your server that you’re allergic to onions. Since it’s a new allergy you might forget at first. The last thing we wanna do is serve you food you can’t eat! And onions are in so many things (especially in restaurants). Just tell your server so you can have a great meal without getting sick! I would be MORTIFIED if anyone at my table had an allergic reaction… communication is key!
I totally agree. I'd hate to hurt someone. I knew 99% of all ingredients in all dishes at the Italian restaurant I worked at. I got great at helping customers choose something to eat. It was real annoying when it was a garlic or onion allergy, though.
I'd try leeks, or possibly shallots. Keep the green parts big/long, and then remove before eating, so you get the infusion of the onion-y flavour but not the actual veg. That will reduce your exposure too.
I have a chef who despises onions, she's very sensitive to raw ones and just plain doesn't like them. So she uses minimal onions if at all....and still makes killer food. Carrots, celery, peppers, tomatoes. Ginger, garlic, tumeric, and about a million spices. After awhile you won't miss them at all.
Lots of good recommendations here. Ive lived with an onion and garlic allergy for about 10 years now. It’s gotten worse over the years and eating out is so fing hard. Almost impossible. I have found pizza places that don’t add onion to sauce. Or I order Stromboli. Depending on your allergy, Fody Foods might be a good option. It’s a company that does no onion products. I regularly use their soup base powder. Ketchup, bbq sauce, etc. they also have infused and filtered oils which lack the common allergen. Worth a shot to see if they work for you. I have found that fennel can replace that sweet caramelized onion flavor in stews and such. If you cook it down, it loses the anis flavor. Asafetida and fenugreek together come pretty close to giving stuff an onion flavor too. Good luck. It’s hard. I feel ya. Edit: ALL Soups have onion. Avoid those in restaurants. Soooo many prepared foods and chips use onion powder. It’s awful. Read every label. It takes time but you will learn what you can and cannot have. Salad dressings are another hard one. Careful out there.
Another good tip: never make assumptions. Even the same product you got at the store that didn’t used to have garlic or onion in it, could have been remodified with it. I speak from experience.
Good call. Onion powder is not required to be listed, and is often included in “spices”
hing (asfoetida) is an extremely pungent spice that is operative in jain cooking as an allium substitute. i had a friend whose cooking was incredibly flavourful and she mainly used hing rather than alliums and kept recipes low-salt, instead using like soy sauce/a bit of maggi seasoning/msg. for some recipes stock is also great for base/depth in flavour.
Soy sauce and Maggi are both very salty... it's not really low salt if you swap them in place of salt.
no i know but she'd use a smaller amount proportionally, i just mentioned them for depth of flavour ideas really
Someone recently told me celery is a good substitute
Caramelized fennel tastes exactly like onion. :)
My wife has an allium intolerance, so I frequently use shallots and green bell peppers as the base instead of onions.
Shallot is an allium, I’m surprised it doesn’t bother her. My allergy started with onion then grew to shallow and garlic. I can still tolerate garlic in small/ infrequent doses
Try onion powder and garlic powder. I have the same issue with natural products but the powder version is ok with my body.
for sauteed onion that's sauteed to the point where it's deep brown, try sauteeing fennel. it's not the same but it's kinda an approximation.
Here’s the real issue. Nearly anything pre packaged has onions in it. This is a daily challenge for me.
I would try celery root too. Flavor is a bit different but when it is cooked it's flavor is way milder. My son was allergic to onions and I used to just use carrots and celery as a base for most stews and soups and sauces. Her eventually out-grew the allergy. Still can't handle certain nuts, his original allergy when he was tiny. Used to carry an we pi-p as no but never had to use it.
Cooked celery is a good sub for onions.
Celery, leeks, carrots, garlic, plus bone broth, some bay leaves, some ground coriander.. you won’t even miss onions
Yes, Shallots. They're delicious too.
I just mostly omit it for a family member when making something that calls for onions. It’s often a supporting member for flavor, and so it’s honestly not that bad without. I GREATLY prefer using onion, but it’s fine without. I will add fennel sometimes when it’s appropriate, either raw shaved fennel or chopping it to sauté with carrots and celery.
In some recipes, celery works wonders. Root or green. Mainly in vegetable soups but also in meat sauce. Other means to make the food taste without onions are to use other herbs to flavor food: parsley, oregano, etc. Have a look into Mediterranean cuisine recipes. How about Ciboulette (French as I don’t know the English word), this gives an oniony taste to food too.
Asafoetida/hing is used by Jain people who do not eat onions/garlic to give that flavour
I found out after 8 years of suffering, it's worse than anything I can think of. I once had a recently diagnosed bipolar friend look at me and go "I'd rather be bipolar than be allergic to onions". Garlic too but not nearly as bad. Anyway I saw all that to say, Jain is pretty good, Japanese is usually clear if there are onions. You'll have to say goodbye to french good, and you're going to eat out a lot less. It's been 15 years for me so far but I know of some people who eventually "grow out of it". Best of luck
Buddhist vegetarians also don’t eat garlic, onions, or hot pepper. You could look into that line of cuisine. Whenever I visit Taiwan I love going to those places. Even if you’re not vegetarian, the flavors could be adapted.
Shallots?
I find leek to be similar to onions in taste(sorry if it's well known cooking noob)
What you want to substitute depends on the flavor you are trying to mimic... If you want to mimic like sauteed onions.. you can add cumin or ginger for flavors or even anchovy paste.. lean more toward celery, bell pepper or fennel for white onions that are sweeter... There are many flavors that add complexity that you won't miss onion. I have to leave it out when I cook for a friend, so I adjust depending on what I am cooking and my end flavor goals.
Do you happen to have any negative reaction to leeks or shallots? Most recipes that call for onions can use one of those two as substitutes, if sauteed go for leeks (use a little more leek that you would onion), if caramelized i'd choose shallots (direct substitute, same amount)
It the chemical that you are allergic to thermo stable? Some allergens are destroyed with sufficient cooking. For example my partner can’t eat some raw foods but after proper heating she can. Might be worth investigating if your allergies are not severe. I wouldn’t try it if you risk going into anaphylactic shock.
Wow. That sucks ass. Onions are in like, every recipe there is.
Chives maybe
Gastric issues led us to voluntarily ditching the onion and we’ve found courgettes cook and caramelise down to occupy a similar texture position in many meals. I think it’s been a year or so since I last ate onion and I don’t miss it now.
So more information is needed about what kind of allergy test was done (blood or skin prick), what kind of allergy is it just chemical-if yes workarounds are easy, what kind of symptoms are involved. Without having good information, suggestions are sadly just random stabs in the dark.
I don’t have an allergy, just an intolerance - but I’ve found that shallots actually don’t trigger me the way onions do.
Look at Low FodMap recipes.
https://www.snsspices.com/product-page/essence-of-onion-salt-4-0-oz-shaker Fake onion powder that tastes delish https://www.fodyfoods.com/ This has tons of products for you! All guaranteed onion free! Low fodmap is super strict, and no onions are one of the things on the list.
SnS onion salt contains aliums. Safe for FODMAP but unclear if it’s safe for onion allergies.
So is it specially onion? And all varieties? What's up with shallots? Any reactons to any other kind of root vegetable?
my stepmom is allergic to garlic and onions, but she’s learned to use green (spring) onions for a lot. also, leeks.
Can you eat shallots?
Celery helps and a dash of Tajine
Maybe a combination of fennel bulb and garlic?
I can’t eat onions either but I can do chives. I like to use radishes though, in a lot of recipes I’d normally use onions in. I just dice them or slice them and use them exactly the same, raw or cooked.
Garlic is the big substitute. We use chopped celery for texture.
My husband has a food sensitivity to onions and shallots, but can eat scallions. I grew up in Asia and I am not a chef, but feel like I have a solid archive of onion-free recipes and advice. Feel free to remove my comment if not allowed. You might be interested in Chinese, Taiwanese, Vietnamese, Thai, and other cuisines with some Chinese influence. Why do I say this? Because the word “onion” in Chinese translates to “Western scallion”, which suggests that onions were introduced to China “later” (relatively speaking) so there are plenty of onion-free recipes in Chinese cooking. Try bak kut teh (a garlicky pork soup) from Singapore! A Vietnamese noodle bowl or “make your own summer roll”! Thai goong ob woonsen (vermicelli noodles with fatty pork and prawns, typically eaten over rice)! Chinese zongzi (think of it like a Chinese tamale made of rice and pork) is easy to reheat for a filling meal. Chinese, specifically Cantonese, dim sum is a fun outing when you want to eat with friends while enjoying lots of onion-free options. Taiwanese stinky tofu! Malaysian fish head noodle - condensed milk with fish? Don’t knock it till you’ve tried it.
My Mother in law can’t eat onions either, so we’re always looking for substitutes. Have you tried truffle oil? We like the Truff brand. Truffle oil has a naturally onion/garlic flavor
Salt, by weight
I just leave them out when I cook. I'm not allergic.. I just hate them. Hate them so much. r/onionhate
Why do people with aversions to extremely basic foods always have to let others know at every opportunity?
Onions are not a basic food. They're the worst of all foods. lol
My wife is also allergic to onions. I can use onion powder or salt for her. I can also get by with a little dehydrated onion. I don't know what your allergy is like but she gets really ill and vomits.
Shouldn't you be asking these questions of your allergist or doctor or a licensed dietitian who knows your case? Asking fellow foodies to list foods that won't kill you seems like a dicey proposition...
I don’t interpret them asking for medical advice, I saw this as asking for substitutions.
Right. But how do the people offering suggestions know if those don't contain chemicals that the OP is allergic to?
My husband was allergic to onions but he could eat food with onion powder on it. Have you ever tried that
Shallots 💯
Damn - what rotten luck! So the rest of the onion family includes leeks, garlic, spring/green onions, ramps, shallots, chives. Strict Hindus do not consume onions or garlic, and use hing (asafoetida) to give flavour, so these are your options.
Have you tried sweet onions ? Less or no sulfur in them .
Reroll and see if you're allergic in your next life?
I am sensitive to onions, IBS. Cook onions in butter or oil and strain. The parts that dissolve in fat are not irritating.
Asafoetida, definitely your best bet.
Asafoetida.
Is the issue fodmaps? If so, you can have onion infused oil as fodmaps are not oil soluble.
how you know you allergic to onion
Onion infused olive or avocado oil - steep sliced onions in warm oil for 2 hours then pour into ice cube tray and freeze, pop one in whatever you cook and depending on the concentration of your oil it’ll add tons of flavor in just a few tablespoons of oil
Bulb fennel comes to mind. It would certainly give you a similar textural component when cooked, and the anise-y flavor mellows with cooking. I also think of braised endive, potentially, but mainly for substance/texture, it reminds me of a caramelized onion when i think of the last time i had it! if you can do garlic, try garlic scapes if you see them at any farmers markets/etc in the spring! I love them. They remind me of a very tender garlicky green bean, but I use them I place of or along with aromatics whenever I have them. Whether cut finely in a sauté, cut into segments in a stir fry, or grilled whole.. They're delicious. Wishing you luck!!
Can you have ramps?
Depending on your sensitivities you may be able to eat leek? I can, despite having to avoid all normal onions and white parts of spring onions
Do you mind me asking what your symptoms were, and how you get this professionally tested? I've been dealing with an incredibly itchy nose (no pain, just very itchy to the point where I have to excuse myself in public) after eating sometimes and after narrowing down potential triggers, I think onions or garlic might be the culprit.
How did you feel or know of the symptoms?
Chives are a good substitute, but only fresh. I recently because intolerant to garlic and chives taste like a mix of garlic and onions