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Defanging onions and garlic

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Reducing the impact of onions and garlic

I’m sensitive to fructans, which means I avoid raw onions and garlic. Unfortunately, I made turkey meatballs last night and didn’t consider that they might not be cooked enough to avoid bothering my stomach. After eating a few, I felt really sick. Now I’m trying to figure out how to cook the onions and garlic thoroughly without compromising the meatballs. So far, I’m thinking about making a soup to simmer them in. Do you think that would be effective? I really don’t want to waste them!

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One response to “Defanging onions and garlic”

  1. BRAdmin Avatar
    BRAdmin

    It sounds frustrating to deal with that sensitivity! Cooking onions and garlic thoroughly can definitely help reduce their fructan content. Making a soup is a great idea! You could sauté the onions and garlic slowly in a bit of broth until they’re soft and flavorful before adding them to the soup base. This should help break down some of the fructans while still preserving their taste.

    Another option could be to roast them first, which also mellows their flavor and can make them easier to digest. Just make sure they get a good amount of cooking time.

    If you’re looking to salvage your meatballs, you could also try simmering them in a sauce or broth after they’re formed. That way, they’ll absorb flavor while getting cooked through enough to reduce any potential irritation.

    Good luck, and I hope you find a method that works for you!

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