Kitchen & Bar

Kitchen & Bar · First run

Three moves. Then cook.

No setup marathon. The point is to get one credible answer first, then let the shelf get smarter as you use it.

01 · Tonight

Start with the meal, not the database.

Tell Kitchen & Bar what kind of answer you need tonight. You can begin with only the ingredients you know you have; a perfect inventory is not required.

On this phone

The bar across the top scrolls sideways. These are the same stops, with the job of each one written out.

Substitutions · 301 dishes here use it

Out of onion

The base under most of this library. How you cut it decides what it becomes: thin and slow is sweetness, chunky and fast is texture. Undercooked onion is the most common reason a decent pan sauce still tastes raw.

Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.

10 of the 301 dishes here that mention onion list it as optional — 3% of them. In those, the correct substitution is nothing.

Replace the job, then correct the side effects

For onion, the page's working definition is: The base under most of this library. How you cut it decides what it becomes: thin and slow is sweetness, chunky and fast is texture. Undercooked onion is the most common reason a decent pan sauce still tastes raw. The swap cards below are judged against that job rather than visual resemblance.

  1. What is the missing ingredient doing?

  2. Choose the shelf item that replaces that function.

  3. Check water, fat, salt, acid, sweetness, and texture.

  4. Change a spoonful or small portion first when possible.

  5. Taste again and move only the axis that is still wrong.

After the swap: What 'Season to Taste' Really Means—and How to Get It Right Every TimeSerious Eats · reviewed 2026-09-07

Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.

A substitution is easier to judge once you have watched the job being done properly.

What to reach for

Instead · 1

shallot

three shallots for one medium onion

What it gets you
The same base, sweeter and finer, and it collapses faster so a slow start gets shorter.
What it costs you
Volume. Shallot disappears into a sauce where onion still reads as texture.

Instead · 2

leek, white and pale green only

one large leek for one onion

What it gets you
The sweetness and the body, with less sulfur bite up front.
What it costs you
No browning to speak of. Leek goes soft and sweet but it will not give you the dark fond onion gives.
Not here
Anything raw. Raw leek is grassy and tough in a way raw onion is not.

Instead · 3

scallion, whites in early and greens at the end

a whole bunch for one onion

What it gets you
A workable base in a hurry, and the greens do a second job as the garnish.
What it costs you
Sweetness. Scallion has no sugar to give, so long-cooked dishes end up thinner than they should be.

What none of them do

Onion powder is a seasoning, not a substitute. It has the smell and none of the bulk, so a dish that leaned on onion for body will still be watery with a spoon of it stirred in.

Where you can just leave it out · 10

These dishes list onion as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.

Where the swap will be tasted · 71

These need it and are short enough that nothing hides: 4 required ingredients or fewer. Make the swap a decision rather than a repair.

Showing the 30 shortest of 71.

Check what else is in the pan

The company onion keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.