Almost every savory dish I make has onions in it. I love ‘em. But my brother is sensitive to them when they’re more than a grace note in a dish, and my daughter hates them if they’re too big, so I’ve learned to cook with fewer, or without.
There is also some kind of disease/condition that results in being unable to eat onions, garlic, capsicum (bell or chili peppers), and black pepper.
The first time I met someone with this problem, I internally rolled my eyes: “yeah, right. You do know that “pepper” refers to two botanically completely unrelated foods when you talk about bell pepper and black pepper, right? So what are the chances you have an allergy/digestion problem with two separate foods that have nothing in common except similar names?”
Uh … turns out I was wrong. There IS a real condition that makes people unable to consume those exact substances. (I think our late poster Lynn Bodoni may have had it too.)
I knew a guy who traveled a lot on business to Jakarta - he always stayed in the same hotel and they knew him in the restaurant, so were expert at preparing food he could eat. Beyond that, I don’t think he went out to dinner much or even dined at the homes of friends.
As for me - bring on the cooked onions, I love ‘em. Raw onions are hideous.
Cooked celery is quite lovely IMO. I don’t know what it is that I can taste that many others can’t, but I think celery when it’s sauteed (as in mirepoix et al) is robust and delicious.
I’ll sort of agree, when it is used in a casserole as in New Orleans cuisine… it just disappears into the meld there. Raw celery though… not my thing.
I’ve heard scallion, ginger & garlic as the trinity of Chinese cooking. I don’t think they’re used quite that same way as other trinities but onions=scallion, leek and globes are all big in a lot of Asian cuisines, too.
Does it have the same taste to you as celery seeds?
I generally dislike celery on the basis of both texture and taste, but celery seeds are an indispensable addition to homemade broth. They have a pleasantly sweet, earthy aroma. I wonder if you sense something similar in the stalks.
Onions form the base of at least half the dishes I cook. So, no, I do not dislike them. My cooking would be severely cripped were I not to have onions at hand. I mean, I could make do, but it doesn’t mean I’ll like it.
When I was younger, I did not like onions. Partially, I think my palette evolved, but partially I think I just never had them cooked/prepared properly. The first time I had a truly well-prepared caramelized onion, I nearly died from pleasure. Similarly, I did not like red onions in a salad, but then I had them shaved incredibly thin and I loved them.
I cannot live without them now.
Maybe - I don’t really use celery seed (maybe I should get some). Its sort of a savoury/umami flavour, plus something that is like a very mild curry aroma
Oh yeah, I’m all about some onions. I’ll take 'em in just about anything I eat, assuming they’re “reasonably compatible.” I might even ask for extra. There’s a salad place I go to for lunch sometimes, and when you order something that has onions in the recipe, they’ll ask if you want the onions. I asked one of the workers about it one time. Do you really get a significant number of people who say no? And she told me that yes, they get enough nos that it’s a good idea to ask. That took my by surprise, but then again, the last person who said no? I’ll take their portion.
Green bell peppers? Well, meh. No strong feelings. They can be there. If not, I won’t miss them.
Celery? Kinda meh, but tilting more toward “I’d rather they not be there.” I’ll deal with it if chopped-up pieces are mixed in with other stuff, but I think there are too many, you might see me picking some out.
Caramelized onions are da bomb. You need patience to get them right, but they are sweet when done and a good complement to a lot of dishes like French onion soup or just a homely burger (an Oklahoma onion burger is really good when done right). Red onions, the sweetest of the bunch, are good raw and sliced very thin for a deli sandwich. I use alliums of all sorts: leeks (potato/leek soup is great), garlic, shallots, etc. all have their uses.
You can do this in twenty minutes or less:
But, yes, easiest to do it slowly.
I am OK with these. Scallions and garlic avoid the things I dislike about whole onions. And chefs don’t tend to overdo it on the scallions.
Yep, onion rings are good, raw onions upset my stomach. Okay in small amounts in a salad, but I take off or tell them “no onions” on a burger.
Celery is there to add crunchiness and some fiber. Only good to use to eat dips, peanut butter, etc,
In my famous turkey stuffing made with sage sausage, I use scallions rather than onions, and not a lot. Yes, there is celery.
Good point.
And Bell Pepper? hardly part of a western diet or a “trio”
Moderating:
This is turning into an onion love fest. The OP was specifically looking for others who hate onions, i think. Maybe there’s no one here who does?
I think that “nope, i don’t hate onions” is responsive to his question. But, “look at my recipes for delicious onions” strikes me as getting into thread shitting territory.
I used to use onions in quite a lot of sauce recipes. But over the last few years I’ve gotten rather tired of the standard ‘saute the onions until brown’ starter procedure. And they always left my hands smelling of them! Nowadays I generally use shallots or garlic for most recipes.
I can understand the dislike. They are pungent, for sure. And the tendency to put both onions and garlic in the same dish is way too common.
I am onionist, every cold cut handheld anytime any where must have onion slices, slices of unctuous cold raw crunchiness.
In keeping with the spirit of the OP, the thought of that just sounds nasty! 
Don’t you like the taste of cold cuts?
After I posted this thread, Discourse found a Related one from 2011.
This one seems to have more onion haters. But the SDMB members have changed significantly in 14 years.