Onion paste isn’t exactly something we always have ready to go. We’ve been mid-recipe before, frantically scanning the fridge to no avail.
Good news—there are plenty of simple swaps that work just as well. These substitutes bring the same rich flavor you need for your dishes, no onion paste required.
Some solutions might already be sitting in your pantry, while others offer a little twist on the classic onion taste. Either way, they’ll get the job done.
Forget last-minute store runs or changing your plans. With these easy alternatives, you can keep things rolling without a hitch.

7 Easy Substitutes for Onion Paste
Here are seven flavorful substitutes for onion paste that you can use in your recipes:
1 – Grated Onions
Grated onions are a quick and practical swap. They give you the same punchy onion vibes without the paste. Just grab a grater and a fresh onion, and you’re set.
Use them raw or cook them lightly, depending on your dish’s vibe. The texture may be chunkier, but the taste stays spot-on.
This substitute works great in a 1:1 ratio. If your recipe needs one tablespoon of onion paste, one tablespoon of grated onion does the trick.
Grated onions blend easily into sauces, marinades, or soups. They’re a no-fuss option for keeping that savory flavor going.
Got a leftover onion at home? Problem solved. Grate it, use it, done.
2 – Onion Powder Mixed with Water
You’ll never believe how easy it is to use onion powder mixed with water instead of onion paste. This hack is fast, simple, and super handy. Mix one teaspoon of onion powder with one tablespoon of water, and boom, you’ve got a paste-like texture. Adjust the water to tweak the thickness.
It blends well and gives a light onion flavor. The ratio is easy to remember—1 part powder to 3 parts water. This substitute works best in cooked dishes like soups or curries. Skip it for raw recipes since it’s not as strong.
If you’re short on onion paste options, this mix gets the job done fast. Check out more ideas for onion powder substitutes at best alternatives for onion powder.
3 – Minced Shallots
Some recipes insist on minced shallots, but guess what? They can do the job of onion paste too. Shallots are milder and sweeter than onions, so they add a smooth flavor to dishes. Use one tablespoon of minced shallots to replace one tablespoon of onion paste.
They work best in sautés, sauces, and marinades. Raw or cooked, they’re versatile. Chop them finely for even texture. Shallots blend nicely without overpowering other ingredients. They’re easy to find and simple to use.
Keep in mind, they’re a bit more delicate than onions. If you want a stronger punch, you may need to use a little extra. Still, they’re a great substitute when you want subtle onion tones without too much sharpness.
4 – Garlic Paste with a Dash of Onion Powder
The garlic-onion duo is one to keep on hand. The combination makes a great onion paste alternative that’s both flavorful and easy to use. Mix one teaspoon of garlic paste with a dash of onion powder for an instant swap in your recipe.
Garlic brings its own pungent notes, but the onion powder adds extra flavor and texture. Use it in recipes where you want a strong aroma like dips or dressings.
This substitute works best when the onion paste isn’t the main star, but rather a supporting player.
5 – Leek Paste
This one substitute will save your recipe. Leek paste is like onion paste’s mellow cousin. It’s mild, slightly sweet, and gives a similar texture that works in most dishes.
We like it because it’s simple to make. Blitz some cooked leeks, and you’re set. Use a 1:1 ratio to replace onion paste. The mild flavor might mean you need to add a pinch of garlic or onion powder if you want more kick.
Leeks are easy to find. They’re fresh, earthy, and bring a greenish hue to your dish. This works well in soups, casseroles, or anything creamy. Do note, leeks hold more water than onions, so adjust your liquids to avoid a watery dish.
6 – Pureed Cooked Onions
The first step to mastering substitutions is pureed cooked onions. It’s just cooked onions blended till smooth. It’s simple and gets pretty close to onion paste in texture and flavor.
We replace onion paste with pureed cooked onions at a 1:1 ratio. The flavor is deep and sweet. Cooking the onions mellows out their sharpness and brings a richer taste.
This works great in sauces, gravies, or curries. The bonus? It’s versatile and fits into most recipes. Adjust the amount to your taste if you like a stronger or milder onion punch.
Pro tip: Sauté the onions before blending if you prefer a roasted flavor. Pureeing raw onions works too, but the taste is sharper. Do what fits your dish.
7 – Chopped Green Onions (Scallions)
Last but not least, chopped green onions are a fresh way to get around onion paste. They’re light and bright with a mild onion flavor. Use one tablespoon of chopped green onions for every tablespoon of onion paste.
They’re best in salads, dips, or raw dishes. The texture is more substantial than the paste, so it’s not an exact match. If you don’t mind the crunch, it adds a nice touch.
Pro tip: Use just the green parts if you want subtler flavors—white parts bring more bite.
Frequently Asked Questions
Pureed cooked onions work best as they provide a similar depth of flavor.
Yes, but it lacks texture, so it works best in soups and sauces rather than chunky dishes.
Yes, leeks provide a mild onion flavor and blend well into smooth pastes.
Minced shallots or garlic paste with onion powder are great alternatives for meat-based dishes.
Yes, but green onions are milder and best used in fresh dishes rather than cooked ones.

Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.