Onions make me VERY ill. I avoid them if at all possible--which makes restaurant ordering difficult and church "covered dish" potlucks even harder. When I'm cooking for myself and every dish that isn't dessert requires onion, what do you suggest I sub for it? (No leeks, no scallions, etc.) Sometimes I've used celery for good effect, and garlic is okay as a limited sub--but too much garlic is not okay with me--certainly not okay to sub for a full onion in a chili recipe! I hate to make things without subbing it at all since it adds to the healthiness of a recipe. I'm ready to take your tips! I'll pick an answer--best tip I haven't yet tried wins.