Hubs is allergic to the cooking fumes given off by onions. I grew up in a household that cooked with onions All The Time. It's somewhat limiting to have to leave them out. Best solution I've managed is to use frozen onions, and bury them in the stewing ingredients, or add to the cooking liquid early and keep the pot covered all the time. I've also tried making onion preserves (when he's out of town for a week!) which I either can or freeze. This seems to force out most of the offending fumes and still allow me to get onion flavor into cooked foods. I've also made simple fried slices, but they don't store as well. None of these really gives me the taste of freshly cooked onion.
Do you know if there is an onion that off-gasses less fumes? Even sliced green onion tops can give him trouble. Garlic is even worse.
Hubs is allergic to the cooking fumes given off by onions. I grew up in a household that cooked with onions All The Time. It's somewhat limiting to have to leave them out. Best solution I've managed is to use frozen onions, and bury them in the stewing ingredients, or add to the cooking liquid early and keep the pot covered all the time. I've also tried making onion preserves (when he's out of town for a week!) which I either can or freeze. This seems to force out most of the offending fumes and still allow me to get onion flavor into cooked foods. I've also made simple fried slices, but they don't store as well. None of these really gives me the taste of freshly cooked onion.
Do you know if there is an onion that off-gasses less fumes? Even sliced green onion tops can give him trouble. Garlic is even worse.