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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.
Functional substitution system
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.
Job → candidate → side effects → small test → correct.
1 · Job
What is the missing ingredient doing?
2 · Candidate
Choose the shelf item that replaces that function.
3 · Side effects
Check water, fat, salt, acid, sweetness, and texture.
4 · Small test
Change a spoonful or small portion first when possible.
5 · Correct
Taste again and move only the axis that is still wrong.
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.
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.