01
Shallots
10.01 cup : 3/4 cup
Stronger, use less and mince fine
10.0
onions substitutes
10 substitutes · avg score 6.3 · Pungent bulb vegetables with papery skin and concentric layers of crunchy, sharp flesh that mellows, sweetens, and caramelizes when cooked. A foundational aromatic in nearly every cuisine: sauteed, caramelized, brined, or eaten raw in salads, salsas, and sandwiches.
quick swaps (averaged across uses)
02
Carrots
10.01 cup : 1 cup
Sweet and aromatic when diced and sauteed; classic mirepoix swap in soups
10.0
03
Leeks
6.71 cup : 3/4 cup
Stronger flavor, use slightly less
6.7
04
Fennel
6.71 cup : 1 cup
Mild anise when raw, sweet onion-like cooked
6.7
05
Celery
6.71 cup : 1 cup
Aromatic base vegetable, milder but similar role
6.7
06
Cabbage
6.71 cup : 1 cup
Mild sweet bulk for braises and stews when sauteed; won't build the same aroma base
6.7