|
|
shark (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} shark) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
<unsolicited advice>
Leeks (white and light green parts only, cooked until they disappear, or chives (not scallions which aksjfhsdf are sometimes more oniony than onions I swear) can substitute for onion if you're doing something like soup or pasta sauce, or cooking a mirepoix. Also if your primary dislike is textural.
Red bell peppers substitute very well for tomatoes in my experience, especially in things like sauces but also in other dishes. They have a sweeter flavor profile, so you might want to add a splash of cooking acid of your choice to make up for it.
</unsolicited advice>
Leeks (white and light green parts only, cooked until they disappear, or chives (not scallions which aksjfhsdf are sometimes more oniony than onions I swear) can substitute for onion if you're doing something like soup or pasta sauce, or cooking a mirepoix. Also if your primary dislike is textural.
Red bell peppers substitute very well for tomatoes in my experience, especially in things like sauces but also in other dishes. They have a sweeter flavor profile, so you might want to add a splash of cooking acid of your choice to make up for it.
</unsolicited advice>
Post a comment in response:
