Locked Me Out and Threw a Feast


Have I mentioned on here before that I’m allergic to raw onions? I think I have. It’s something I discovered about five years ago when I ate something with raw onion on it & broke out in hives across my face. I confirmed it a few times after that to make sure; usually I had Benadryl on hand.1 

Since then, I’ve been extremely careful about not consuming raw onions. I try to make sure to only order onions that I’m sure have been thoroughly cooked. And before you ask: Yes, it is absolutely possible to be allergic to raw onions and not to cooked ones.2 

Today, I went to Quizno’s and had a sandwich that had “sautéed onions” on it. I took a bite & found they had the taste & texture of raw onions. I spent minutes taking apart my sandwich. My dad talked to the manager/franchise owner who said the onions were “sautéed” in the microwave. I know you can do that to a certain degree in a microwave, but the onions on my sandwich were either raw or barely cooked. Either way, they were a danger to me & a lesson learned. 

I should just skip all onions & mention I’m allergic to them when I’m at restaurants—advice that was given to me a few years back by Anna. She’s a smart lady. 


  1. Because I’m me. 

  2. The theory is that the things that cause the allergy are broken down by the heat of cooking it. 


About Janet Morris

I'm from Huntsville, Alabama. I've got as many college credits as a doctorate candidate, and the GPA of some of them, too. I have a boss by the name of Amy Pond. She's a dachshund. My parents both grew up in Alabama.

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