I love onions. They add flavor to everything they touch from sandwiches to stews. But, onions don’t love me. In fact, they wreak havoc on my digestive tract. So many recipes have onion as an ingredient. If it’s eliminated, the soup, stew, or whatever is one blah meal. It’s not one of those ingredients you can easily substitute with another. I’ve got a work around that will keep your stomach happy, but won’t compromise taste.
It’s simple really. Instead of chopping or mincing an onion into small pieces, halve it, cut it into large chunks, or cut it into rings. The onion still imparts its flavor to the dish, but it can be removed easily prior to serving.
The shape I use depends on the meal. It is easy to add a half of onion to mashed potatoes, stew, or soup. When the food is ready to serve, just spoon out the large chunk. If someone else wants to eat it, they are more than welcome to it.
For things like roasted vegetables or casseroles, a large half just won’t do. In this case, sliced rings or chunks will work better. Just place them on top of the uncooked food. Bake as normal, then remove the chunks and rings when done.
I used to avoid any recipe that had onion in the ingredient list. One day, I was thinking of my mom’s mashed potatoes and how she always put a half of onion in the pot for boiling. Her potatoes were always delicious. It dawned on me that this would work well for many dishes. That’s my mom…one pretty darn smart cook!