I was wondering if anyone here knew what it is in onions that makes some people react so violently to them—are there any "cousins" of the onion (shallots, leeks, etc.) that you can tolerate? Do you know if onion powder is free of whatever it is, or if something sauteed with onions (to give it flavor) would produce the same effect, even if a person didn't eat the onions themselves?
And, those of you with onion sensitivities, do you have the same sort of problems with garlic?
Edit: In case this seems off-topic, it's because my husband has Crohn's and onions and garlic are just one more thing that he can't seem to tolerate. I want to know why to see how far I can go with them to get the flavor without the horrible "side effects." Thanks.