less pungent alternative to onions?

   I LOVE onions.  I enjoy growing them, and using them in a variety of
recipes and cooking.

  My wife, on the other hand, loathes them.  She especially hates the smell
of them cooking, but can tolerate the taste somewhat once they are cooked.

  For some time, I've been wondering if there is something similar tasting
in the gardening world that doesn't smell quite as strong when being
prepared and cooked?

  We've had a lot of arguments over this.  I really don't want to give up on
onions, but would be willing to try an alternative to try to make my wife
happy.  Anyone have suggestions?  Thanks!

 

You could buy her a Mercedes... she'll learn to love onions.

There are many, many types of onions, from powerfully strong to meekly mild.
Ask your produce manager.

 

 Soak them in water to sweeten.

<http://www.eatingwell.com/market/partners/onions.html>

 From above url


 "Cooking onions are harvested in the fall and available through April.
Known for their more robust, intense flavor, cooking onions are higher
in solids and lower in water content which enable them to keep for
longer periods of time than the mild varieties. Although cooking onions
can be used in any recipe, they are best for soups, roasts, caramelizing
or in any dish requiring a longer cooking time.

 For raw applications, soak onions in cold water overnight to lessen
their pungency.

Multiple layers of thick, dark-colored papery skin are characteristic of
cooking onions."


  Bill

--

Garden in shade zone 5 S Jersey USA

 

You might try using leaks or shallots. I've often used a couple or three
large leeks, all sliced up and smothering a pot roast before a long slow
roast. I've also chopped up past prime leeks and shallots, quartered an
apple and stuffed a roasting hen. This were discarded after roasting.  Both
roast and chicken were delicious.

Val

 Val wrote:

This wouild be my suggestion.  Leeks in particular are easy to grow.

David