I Hate Onions _ Help Me!

[fishinphyl]

I hate onions and they hate me. My problem is that every time I find a recipe that looks good it has onions in it. Is there any way to adjust these recipes so that I can get the same effect without the onions? I usually just keep adding something until it tastes good and then I can never remember what I added so I can not duplicate the recipe when we decide we really like it.

------------------
Phyl

[Guest]

Phyl,

If it's for flavor or taste profile you can substitute 1 tsp of onion powder for one onion. Also have you ever tried shallots?

------------------
Paul

[This message has been edited by Pwaldow123 (edited 01-26-2002).]

[fishinphyl]

Thanks Pwaldow. But don't you still get the flavor of onion with onion powder? As I said I hate onions and can find them in anything!!! Also do not like shallots. Someone needs to put out an I hate onions cookbook because I know of a lot of people that have the same problem I do.

------------------
Phyl

[Guest]

Phyl,

IMHO I don't believe that onion powder adds an onion taste.

Paul

[Ybone]

Phyl, Have you tried chives? They're milder than onions and easy to grow your own, just snip off what you need and it grows back. I think you can even even grow it indoors in the winter in a flower pot.

[fishinphyl]

pwaldow - if the onion powder did not add the onion flavor what does it taste like?

Ybone - sorry I don't like chives either. We onion haters are a picky lot!

------------------
Phyl

[Guest]

Fishinphyl,
Try substituting something that does agree with your tastes, of course it will not give the same taste effect as the onions, but it may agree with you, experiment with any number of your favorite aromatic herbs and spices. In all my years of cooking experience, I have never heard of an one for one substitute for onions, shallots, scallions, garlic, chives, etc. in a recipe. There is a aromatic disulfide compound in all members of the onion family, this is what gives them the characteristic aroma/flavor, and is most likely what does not agree with you. If you could be more specific, as to a certain recipe you are trying to substitute, perhaps we could be of more help.

[fishinphyl]

Hi Coldone. That is about what I have been doing - dumping until it tastes good. Next time I find a recipe I want to try I will have you guys check it out and tell me what to do with it! Thanks for your help!!!

------------------
Phyl

[Guest]

Just let us know... would be happy to try to help!

[Guest]

Instead of onion powder, why not use some *Lawry's Seasoned Salt*.

[fishinphyl]

Okay guys here you go - I just made chili without onions using my "dump til it tastes good method". What would you use instead of onions? By the way it was very good!!!

[fishinphyl]

Okay guys here you go - I just made chili without onions using my "dump til it tastes good method". What would you use instead of onions? By the way it was very good!!!

------------------
Phyl

[Sarge]

Sorry to hear about your onion phobia. I guess I probably won't be able to invite you over for dinner, I love onions, garlic, and leeks, and put it in just about everything I cook.
Even have sliced onions on my corn flakes.

[Guest]

Chili (sans onions)

Black beans (2 cans or prepared from dried)
Red beans (1 can or " ")
Pinto beans (1 can or " ")
Tomatoes (1 large can or as much fresh - diced)
Chipotle peppers (reconstituted dried or canned in adobo sauce - diced)
Green pepper (1 fresh - diced)
Celery (2 large stalks - bias sliced)
Mushrooms (sliced or chunks)
Carrots (1-2 sliced or diced)(optional)
Oregano ( 1 tsp. dried)
Cumin (1 tsp. dried)
Cayenne or Chili powder or hot pepper sauce to taste. (1-2 tsp +)
Meat (optional)
Salt (to taste)

This is more or less a version I often use for a quick meal (omitting the onion and garlic of course), In a large dutch oven simply sautee the carrots, green pepper, celery, and mushrooms and in a tablespoon or two of oil until slightly softened( brown the meat if including), add the tomato, cooked or canned beans, the chipotles, and other spices, simmer for a good half hour or so, add more seasonings to taste, I like a good slow burn on the lips. Though I would miss the onions and garlic, you wouldn't if you don't care for them. If you don't like things very spicy, start with half of the seasonings or less and go from there. To make it go further and add more stick it to your ribs character - I sometimes add some cooked pasta near the end of the simmering time = chili mac. Oh yeah, if you like a thick chili, add a tablespoon or two if masa flour mixed with a scant 1/4 cup of water to the simmering pot.

[fishinphyl]

Sorry Sarge you do not sound like a fun date - onions on cereal! UGH

Coldone - thanks for the recipe. Lots more ingredients than I used but I am going to have to try it. But my chili minus the onions was a hit. Keep those ideas coming!

------------------
Phyl

[Surface Tension]

You cant make chilli without onions!
My wife said to me I want a coney dog,I never had one before. But I dont want the sause on it or the onions. She got a hotdog.

[This message has been edited by Surface Tension (edited 03-18-2002).]

[fishinphyl]

Hello Surface Tension - oh yes you can make chili without onions! I have made it for people that love onions and they think it is great. So There! You know you people that cook with onions - all your food tastes the same - like onions. You need a little variety - so try a hot dog with cheese! Who would have thought a question about onions would turn up all this response? Are we having fun yet?

------------------
Phyl

[This message has been edited by fishinphyl (edited 02-04-2002).]

[Surface Tension]

I like hotdogs and cheese with diced up onions.
I think your friends that said they liked your chilli were just being nice to you. lol.
You could dice up some raw onions and put them on top of there chilli. Just cuz you dont like them dosent mean your friends and family have to go without. Maybe you could replace onions with horseradish or tabasco sause.

[fishinphyl]

Hi Surface Tension: Why would you spoil a perfectly good hot dog that way. Actually my friends are so excited when I actually cook that they will probably eat anything - because I hate to cook! I use other spices and sometimes beer or wine. Sorry but onions are like smoking at my house - not allowed!

------------------
Phyl

[Guest]

Chicago "red hots," or what we call hot dogs, are famous. They have many variations, but I would never ask a vendor for one without onions.

As a matter of fact, it's hard for me to imagine a good half-pound ground beef hamburger without a juicy slice of raw onion on top. Different strokes for different folks, but I'll keep onions on my recipes that call for them.

[fish&taters]

I too am a member of the avoid onions if possible club. There are many options, the first is obviously just omit the onions. If you would like to substitute, my first option is garlic. Although from the same family, a very distinctive and different flavor than onions. I am also a fan of peppers, from mild yellow, red, and green all the way to habeneros...There are so many varieties, one can experiment to find the right combination of heat and flavor. Of all the seasonings available, Jane's Crazy mixed up salt is amoung my favorites. My favorite fish recipe is fresh fish (walleye, crappie, sunnies, northern, etc.) boneless of course. Take a fair amount of saltine crackers and crush them with a rolling pin. Add about the same amount of all purpose flour and mix. Beat one or two eggs and add approx. 1/2 beer. Let the fillets soak in the egg-beer mixture for minimum 15-20 minutes (can be longer if in fridge) Roll the fillets in the cracker/flour mixture and pan fry in hot oil, lard, or crisco. (When camping bacon fat works great) Season with ground black pepper and Jane's crazy salt when they are golden brown on both sides (do when hot, as the seasoning sticks better.) Serve with pan fried red potatoes with garlic and or peppers, and grilled bread. Don't forget to drink the rest of the beer...
Bon Appetit'

[fishinphyl]

Hi Fish & Taters - Welcome to the onion haters club!!!!! I have never heard of Jane's salt will have to look for it. I also use lots of peppers as you mentioned. Also dry mustard once in awhile. Love the fish recipe - might be better if you doubled the beer! More for the cook! Thanks for the recipe it looks great!

------------------
Phyl

[DARK30]

HELP ME TOO!...I HATE TOMATOS!

I GOTTA HAVE THE ONIONS THOUGH, HOW COULD YOU EAT FRIED LIVER WITHOUT UM?

------------------
cast,cast,cast,cast......

[fishinphyl]

Hi Dark 30. Sorry I can't help you with the tomato thing - they are my very favorite thing in the world especially out of the garden. As for the liver. I order it fried with mushrooms. It is really good!

------------------
Phyl

[Guest]

I grew up hating onions. Mostly I think it was because of a bad experience or something. I would pick them out of everything. I complained one time about the onions in her beef noodle soup one time. The next time she made it I got a bowl of plain noodles and water. . .it was the first step of her converting me to the onion world.

One of the things she started doing was puree-ing (sp?) onions where ever she could, like in stuffing and soup. She tried to do the same with mushrooms, but I still *HATE* mushrooms.

Onions. . .I like now. The two things that I still cannot handle though - they cannot be very strong or over powering, and they cannot be crunchy. If they act as a compliment to the flavor they are great. If they dominate the dish they are no good. I love them in soups or other dishes that I can cook them down and get rid of the crunch.

It took me a while to get over it, but I understand how you feel about them. I still have that same feeling about mushrooms. I don't like the taste, and the texture is even worse. My mom would put them in different things and I would refuse to eat it. She would say "You can't even taste them!" My responce "Why are they in there then?!?!"

The other thing that I have problems with is green peppers. I think it might have to do with eating a pizza loaded with them, and then having too much beer. . .the over powering taste the left behind on the way out has scarred me for life. If I get too close to the green pepper smell my stomach starts to churn. Now I avoid just about anything with green peppers. (although I like jalepenos and other hot peppers)

kgm