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Do they have the same response to garlic powder too? I can't imagine cooking without garlic, shallots, onions and the like. Where would all that great flavor come from? :)
Is it because your friend is allergic to these things or because of the taste?

Celery, fennel, and bell pepper are my go-tos when cooking for a friend of mine with the same problem. A few fresh herbs add great flavor as well.

Really, it is possible to cook without them, just swap out the onion and garlic for some or all of the above. I've gotten so used to just leaving them out for them... so when someone asks "how do you cook without onion or garlic?" My response is simply to not cook with them. Don't be a maroon about it, just leave the offending ingredients out of the pot. Will the resulting dish taste different, yes- absolutely, but it will still be delicious, and that's what really matters.

yikes! thank god my food allergies aren't one of those!

all of the above are great suggestions (i ditto the bell peppers, fennel, & celery ideas), but also think in terms of foods that don't need the the beginning base of garlic/onion.

Some ideas or just some things to keep in mind:

Layer roasted beets and goat cheese for a fantastic looking and tasting terrine. You could serve it on a bed of baby lettuces for a salad course or by itself. Drizzle a balsamic reduction for a little more oomph. Garnish with roasted pinenuts or pumpkin seeds for a little crunch.

One of my favorite salads is what my friend calls "the first salad," fresh arugula, tossed with good olive oil, shaved parmesan, fresh ground pepper. A squeeze of lemon, if you must, but I usually don't.

For entrees, when you pan-sear a protein all you need is a little salt and pepper, maybe a little oil. There was a place that all their meats were grilled with nothing but olive oil, s&p, maybe a lemon to serve, sometimes a little fresh mediterranean oregano or singed rosemary.

Anything flavored with bacon will sort of make up for skipping the onion/garlic.

Baked potatoes! So good when it's done at home...in the oven, not the microwave.

I love onions anf garlic so this is tough but definitely doable. Citrus flavored dishes ten naturally not to have these ie
apps:
fresh mozz, tomato and basil
prosciutto wrapped melon or figs
chicken or beef satay w/ peanut sauce
shrimp/crab/lobster cocktail
spinach salad w/ mandarin oranges, pecans and bacon vinegrette plus crumbled blue cheese.
Iceberg wedge with bacon and blue cheese
Main
butternut squash ravioli w/ sage butter and nutmeg
Poached salmon w/ white wine and dill, brown rice steamed spinach
bacon wrapped filet mignon with gorgonzola, grilled asparagus w/ olive oil and salt, a mashed potato.
lemon pepper roast chicken or fish
orange juice and soy glazed salmon or steak

Yum, thanks for all your suggestions! @erika, I'll do my best not to be a maroon :)

This is so tough, as onions and garlic are usually in the most basic foundation layers of flavor. It's nice to have all the above suggestions because I'd have to think really hard for a savory dish where I didn't want to sneak in onions or garlic.

I think they call that course "dessert." :D

"What a Maroon!" Bugs Bunny fans RULE!

KtMc24, nice work. Anyone who reads your list of suggestions and isn't hungry or thinks that they'd miss the onions and/or garlic, etc. is kidding themselves. That's a great list!

The suggestions to use chilies and other peppers is a good one. Sauteed bell peppers can add a lot of punch. You could also go with a modified trinity and use bell pepper, celery and carrots as a base if you wanted to do a stew or braise or gumbo sort of thing.

Also, what Erika wrote.

Honestly, just leave them out. As long as the recipe isn't Garlic Shrimp, you'll be fine.

Dependling on the recipe, celery, green pepper, bok choy, zucchini, carrots...there are a lot of veggies that can add some flavor and texture. And of course, taste it and maybe add a little more seasoning.

For a raw element, you could use radishes for a little kick. Or horseradish. if we're talking about a sauce or dip.

Many Hindus who do not eat onions or garlic use a pinch (very small one at that) of asafetida powder, which has an onion/garlic flavor, in their cooking. I've used "hing" in Indian and non-Indian dishes that I've made for my allium-allergic sister-in-law, and they've come out well.