this post was submitted on 22 Dec 2025
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Caramelized onions are soooo tasty!
Don’t get me wrong, I love onions as an adult. That said, I had a procedure a few years that fucked my ability to digest allium.
I’m trying to eat fist fulls of probiotics to see if I can get back in the game.
If it’s the oligosaccharides or fructans that are fucking you up, you can heat (not fry) onions in however much oil you’re okay with in your final dish, and then just remove the onions. The flavor compounds are oil soluble, but the oligosaccharides/fructans aren’t. Smaller pieces = more intense onion flavor.
Yeah, I’ve been experimenting with that as a solution. I can also mildly tolerate them if they’re cooked high hell or used as a powder. The more raw it is, the harder it is to digest.
If I can dial the fructans down, I do a lot better.
Fingers crossed for you finding a solution that lets you get all the onion you want! Intestinal issues are so miserable
This was such a delightful comment chain! Equal parts pleasant and informative.
Indeed! TIL! I am going to do the fine chop on the onions for cooking and see how much more flavor I can get out of them.
You can keep heating them slowly and caramelizing them until they turn in a jam .... that's how good onions are.
Or you could dehydrate them and use the crusty bits like bacon bits on all sorts of food.
I always find it strange to hear people say they don't like onions ... I keep a large stock of onions in my kitchen all the time because they go into just about every recipe and you can cook, fry, bake or use them raw in all sorts of things.
I don't mind the flavor but I hate that I'm an onion/garlic sweater. For days after eating garlic or most onions, I stink so badly no perfume or deodorant or antiperspirant can control it. As a girl growing up, it was a real problem, and once I was old enough to do my own cooking I started leaving them out, or using sweet onions when they were too important to exclude.
I'm also capsaicin-sensitive, like major ass-bleeding bad, so I minimize spicy peppers and use bell peppers plus black pepper/wasabi/horseradish/ginger for spice. If it's not my cooking I get "Mild" and do the best I can with it.
Interesting then that wasabi or horseradish doesn’t affect you in similar ways.
Yes, different chemicals