If you put onions in your socks, it’s not clear to me how you’re also supposed to put your feet in them, too, so I have a different plan. I’m going to fill my socks with onions and hang them from the bedposts, and then run strands of garlic bulbs between the bedposts, as instructed by all the best vampire movies. I should then be protected from all the most common forms of harm, as long as I remain in bed, surrounded by my protective vegetables, which is what I propose to do.
did you read post #6, where Whack-a-mole listed that bell peppers ARE “part of western diet”, not to mention Western Omelets, meat loaf et al?
From that cite-
The “holy trinity” in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
and I have never seen it in meatloaf (not Meat Loaf 
).
Bell pepper is only the fifth or sixth more common veggie used in American cooking- Potatoes, Onions and Tomatoes are the top 3.
But it is fairly common, altho not in my diet or around here (lots of mexican food). Just not part of the standard “holy trio” in American diets.
In same camp. In the poll, though, I’m in the smallest camp. 
Only the green part, not white. Preferring chives - they dial it back a bit.
I love all varieties and all manner of preparation.
Each brings something different to the meal so a good onion can ruin a good meal if it’s the wrong one.
My wife has a sensitive digestive system and onions have begun to bother her. She has found, however, that shallots do not cause her any problems. So I’ve switched over to shallots in a lot of recipes that call for onion.
Those folks who mentioned problems digesting onions may want to give shallots a try. They are closer to “regular” onions in taste and texture than scallions.
Amongst the things Anthony Bourdain (RIP, poor fellow) discussed in his ‘Kitchen Confidential’ book on the subject of “why doesn’t my cooking taste as good as a restaurant?” was ingredients. And shallots can indeed be a secret weapon!
Interesting - thanks!
I HATE raw onions! I dont ike them cooked if i can identify them. I do use some when i cook liek a stew or soup but they are chopped fine and cooked until they disappear. everyone else in my family loves them any way they come. My brother used to pull the green onions from the yard to eat. There might be a genetic component but it would have had to skip generations. I have become more sensative to onions as i have aged, I used to love French Onion Soup now even the smell is nasty. If I eat cooked ones like in fajitas or quesadillas, they make me questy afterwards. Very small amounts are ok though.
I’ve also noticed my tolerance for onions is decreasing with age. I used to like Salisbury steak. It’s cooked in onions. I would push them aside and enjoy the meat. Now, I notice the strong onion flavor in the gravy.
I’ll still eat Salisbury steak if it’s cooked well. Not the tv dinner crap.