Nov 3, 2010

Crying Over Onions

Have you ever been told your allergic to something and never realized how much it's used in everyday life until you can't use it? Well this recently happened to me via my husband's onion allergy. That would include garlic, chives, scallions, onion powder, garlic powder, shallots, leeks, and probably things I haven't discovered yet.

So last night I was all ready to make homestyle glazed meatloaf with mushroom gravy, roasted potato wedges, and caramelized brussels sprouts. I already knew I couldn't include the caramelized onions and garlic in the loaf itself. But when it came time to make the gravy, every single stock or broth has onion; it's a staple. I started thinking about how much I use stock and broth in the cold months; for soups, chowders, gravies, sauces, and much more. How will we survive? Do I have to make a ton of stock to bulk up on all sans onion product and expect the same results? Absolutely not. For my chicken stock I use onions, leeks, and garlic. 

And the powders are even worse to try and eliminate. Virtually any seasoning (taco, old bay, cajun) that I love to use to spruce things up contain onion and/or garlic powder. Even hot sauces have garlic in it. 

While I've never even liked onions, when they're cooked it makes a big different to dishes. I can't stand the "bite" of an onion. But the flavor rounds out almost every savory dish that when it's eliminated you can definitely taste the difference. 

Now garlic on the other hand is almost harder for what my husband and I like the most: pasta! Any homemade sauce must exclude both garlic and onion. So bring on the basil!

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