— Catherine Kovacik

So this is actually, uh, more common than more. Most people might think actually some people, uh, can't tolerate, um, onions and garlic. Um, and quite honestly, the easiest way is to be able to emit them from recipes. Now, there are a couple workarounds that I've heard of before. Um, like it depends if you can't eat any onions and garlic at all. So if you can eat in the family of those, sometimes green onions or chives might be a nice substitute for, um, the onions and, uh, some like, uh, other types of garlic might work. But if you can't do them at all, it's usually best to just to emit those from the recipe. Now, there are some kind of workaround sometimes you can use. So like in a basic oi it's typically a celery, carrot, and onion. You can actually just omit the onion from that and cook down some celery and maybe a little bit of carrot into that to be able to get a little bit, uh, of a flavor profile you're looking for. That won't be quite onion though, to be similar on the pallet because so many people are used to the mi paw taste. Having that celery and carrot, I would definitely be heavier on the celery and a little less on the carrot as well. But by and large, if you're allergic to those ingredients, usually you want to keep those out. All right, hope that helped.