Onion prices have skyrocketed once again, and this time, the vegetable is bringing tears to buyers' eyes even before it is sliced. A delayed monsoon has led to a severe shortage in the market, causing prices to surge by 60% compared to last year, reaching ₹80–₹100 per kilogram.

However, amidst this crisis, one thing stands out: how are restaurants managing to maintain both the taste of their food and their billing rates? The answer lies in innovative and smart kitchen strategies adopted by chefs. Instead of lamenting the high cost of onions, chefs are turning to new alternatives and unique cooking styles.

**No Compromise on Taste, Even Without Onions**
When the price of an ingredient suddenly spikes, it is the perfect time to experiment in the kitchen. Indeed, chefs are smartly utilizing dried onion powder, spring onions, and even cabbage without compromising the quality of the dishes.

A look at Indian cuisine reveals that our kitchens already possess excellent alternatives that do not require onions at all. We are referring to gravies based on tomato-cashew, cabbage-tomato, or coconut. Additionally, *Makhani* gravy, spinach-based gravy, and gravies thickened with gram flour (*besan*) and yogurt can make any dish incredibly delicious without the need for onions.

**Chefs Focus Heavily on 'Zero Wastage'**
On the other hand, some chefs are choosing not to alter their classic recipes; instead, they are focusing entirely on curbing kitchen waste. They believe that optimizing kitchen operations is preferable to substituting onions with other ingredients. Their strategy centers on smart procurement, controlling serving portions, and ensuring that not a scrap of produce goes to waste. Here are some brilliant kitchen hacks for you:

If you want to save your household budget from the impact of expensive onions, you can try these simple tips:

Sauté just a pinch of asafoetida (hing) in hot oil; this will give your dish an aroma remarkably similar to that of onion and garlic.

Onion powder is quite economical. It stays good for months and instantly adds a rich depth of flavor to your food.

For a fresh flavor in your dishes, you can effectively use the green tops of spring onions.

If you finely chop cabbage and cook it until it is completely tender, it lends a consistency to the gravy that closely resembles that of stewed onions.

To thicken dishes like soups and sambar, you can use mashed potatoes or boiled bottle gourd (lauki) instead of onions.

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