Its funny I always find people who say they don’t like onions raw or they don’t like them unless they are fried or they like onion flavored whatever. I hate them and have always hated them and that’s a true hate because I don’t want them in any form no matter how much you augment them I still hate the taste, to me it isn’t pleasant…my body doesn’t let me like them and other things that remind me of them make me want to gag. Fried onions with liver I can’t even bare to be in the same building. pretty much onions fried with anything is bad for me. I feel that way with bell peppers(tastes like dead),okra(tastes like yuck), celery(tastes like itch). I know most of the things I say right now may not make sense but these are aspects of my body and its reaction to some foods which in my opinion shouldn’t be considered foods at all.
“It causes watering of the eyes and rubefaction of the skin, but it is very, very tasty. Heh heh.”
Immature palates have a disdain for many ingredients.
I’ve never understood how you can hate onions- they’re so fundamental to food and cooking! As for Alton Brown’s Baked Mac n Cheese, what I do is mince the onion very, *very *fine, and they melt right into the sauce- you couldn’t find a piece of onion to save your life, just flavor.
Man, no matter what I said about onions in regards to macaroni and cheese, I still love them in lots of things, cooked and raw - The tomatoes, mangoes, and hot peppers are coming in fast and furious now and my favorite thing to do with them right now is add raw spanish onion, garlic, and Italian dressing to them and make a fresh “summer salad”.
My dad and I have both put onions in mac and cheese with green mangoes and eggs and breadcrumbs. I actually like it, but I was trying to make a statement of solidarity with my mom and her vision of mac and cheese. Her version doesn’t have onions, and is much cheesier, and creamier, but I actually like both on their own merits, and I truly have omnivorian instincts and tastes, that is, I am always up for new tastes, ingredients, and innovations.
Like tomatoes, I generally like onion-flavoured things (like dip, or if onion really, really blends in to a meal), but if I actually bite down on a bit of onion - what an unpleasant experience. I’m a very picky eater though, so onion is just one of a long list of foods most people consider staples that I won’t eat.
Well, There is kind of that plasticized, nether onion,that is between fresh and cooked… It really depends on marination and dressing- The salad onion, the limp piece of plasticite, saran, in your day old tuna salad… but I actually prefer my tunasalad a day old, cold, and fully marinated. I also enjoy the “slimy, plasticine, caramelled out, worm” consistency in the rich flavorful onion soup… I slurp those crescent rings up with stringy cheese and soggy crisp croutons.
I’m torn on the onion issue; I know I definitely don’t like raw onion on sandwiches or in salads of any kind, but sometimes I don’t mind an onion ring or sauteed onions as part of a fajita, for example.
I remember one time when I was a kid, my mother made some dish and had onions in it…I didn’t eat it, explained I didn’t like onions, and she said, “You can’t even *taste *them!” So I blurted back, “Then why even put them in there?”
Please explain this statement, because right now it sounds, quite frankly, snooty.
Y’all can share my onions and green bell peppers too. Yuk.
I know how you feel.
Raw… I can eat it; cooked, no way… the texture is disgusting. I don’t mind onion as a seasoning, but as an actual ingredient… there’s no way I’ll eat it. And by no way I mean I would rather scrape roadkill off the street and eat that.
zombie onions…
But who the hell wants a “mature palate” going around telling you what to like? Besides, the important taste buds are in your tongue, not your palate. Your palate is mostly responsible for keeping the stuff on the top of your mouth from falling into it, and allowing you to enunciate speech about how mature it is. It’s entirely self-serving.
Onions are the staff of life. They are essential to all your bodily processes. If onions repel because of some moral defect, have them in pico de gallo with a hefty helping of cilantro. Mmmmm…good!
Don’t you ever clean out your refrigerator?
Raw onions and cooked onions are two completely different animals.
I avoid raw onions, not because I dislike them, but because they overpower the rest of the food and I’ll still be tasting them hours later (and smelling them on my hands, if I’m not careful).
I love white onions.
I tolerate yellow onions.
I loathe red onions.
The white ones add flavor. The others all add flavor… and horrible, horrible breath for hours afterwards.
Silly lad, onion is the veritable nectar of the gods.
Onions, shallots, scallions and chives;
these are the essence of all of our lives.
-A poem by Cheffie
The best kind! One of the little things I love about my wife is that she doesn’t like the texture of onions, so if her dish comes with them, she slides them onto my plate. More oniony goodness for me!
I’ll even eat red onions like an apple. This squicks her out for some reason. 
Same here, Harriet. I like them, but they really cause some serious side-effects. If there are big bits of onions in something, I can usually pull them out, although the juices cooked into the food still affect me. The worst, though, is powdered onions in all kinds of cooking spices.
My body just cannot digest the sugars and whatnot in onions.
I have even asked a biochemist friend of mine who works in the pharmaceutical industry if he can identify the enzyme my body is lacking so that I could add it to my food when I eat onions, but so far, he hasn’t come up with anything.
I put onions in just about everything I cook. Just the other night I made veggie skewers on the grill with zucchini, mushrooms, peppers and big chunks of onion. MMmmmm.