Substitute for onions

Escallion = scallion = green onion.

I think it's possible to substitute regular onions in some situations, but there are a lot of variables.

First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.

Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.

It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.

Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different.

Here is a good list of choices for substitutions: http://foodallergies.about.com/od/cooking/p/cookingwoonions.htm.

The thing I found interesting though, is what it says about Garlic and Onion powder:

Garlic powder and garlic salt are made from dehydrated, finely ground garlic. Onion powder and salt, likewise, are made from onions. These products are not suitable for anyone with a true allergy to either of these foods. However, some people who do not have true allergies to these foods and avoid garlic and onions due to gastrointestinal upset find that these products do not aggravate their symptoms, especially if used in small amounts.

So the question becomes, is it an actual allergy? You may want to check with the doctor on that one.

Here's their list of substitutions:

• Fennel has a licorice-like taste but onion-like texture. Try it with chicken or fish.

• Celery is among the most common aromatics.

• Bell peppers are often used in Cajun cooking. Green peppers and celery are a good base for rice dishes or savory stews.

• Carrots are used as an aromatic in French cooking in combination with celery.

• Celeriac, or celery root, is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.

• Peppercorns: white, pink, or Szechuan pepper can add different flavors to your cooking.

• Cumin's distinctive taste that may work well in some recipes, especially where garlic is used raw.

• Horseradish, freshly grated, can add some of the pungent notes you might otherwise lack.

• Ginger and galangal have distinctive flavors but may be useful in stir-fries as aromatics.