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[–] 10 points 10 months ago (6 children)

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.

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  • [–] 12 points 10 months ago (5 children)

    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.

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  • [–] 8 points 10 months ago (4 children)

    Fingers crossed for you finding a solution that lets you get all the onion you want! Intestinal issues are so miserable

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  • [+] 6 points 10 months ago (4 children)
  • [–] 6 points 10 months ago (3 children)

    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.

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  • [–] 1 point 10 months ago (2 children)

    Would grating them get similar results for less effort?

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  • [–] 1 point 10 months ago (1 child)

    It would fuck up your eyes more and you lose more juices i would think

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  • [–] 1 point 10 months ago

    It's how we've been getting onions into our kids' food. Juices stay in whatever we're grating into, but I'm not sure if it makes a difference in the final meal.

    As for the eyes, it's tricky - it's much faster, but yeah, the exposure is more intense. Feels to me like it's done faster though, I don't feel like I need to see as well to grate as to mince.

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