>Exposure, plain and simple. Scientists tell us that aversions fade away when we eat moderate doses of the hated foods at moderate intervals, especially if the food is complex and new to us. (Don't try this with allergies, but don't cheat either: few of us have genuine food allergies.) Exposure works by overcoming our innate neophobia, the omnivore's fear of new foods that balances the biological urge to explore for them. Did you know that babies who are breast-fed will later have less trouble with novel foods than those who are given formula? The variety of flavors that make their way into breast milk from the mother's diet prepares the infant for the culinary surprises that lie ahead. Most parents give up trying novel foods on their weanlings after two or three attempts and then complain to the pediatrician; this may be the most common cause of fussy eaters and finicky adults--of omnivores manqués. Most babies will accept nearly anything after eight or ten tries.
have you tried finely chopping and dicing the onions? I find that most people dont like the crunch paired with that acidic/sulfur flavor. But when made very small, it is hardly noticeable. You can also grate the onion and get a mush/juice out of it just for flavor (though if you put too much, it will overpower the rest of the dish)
I'm someone who doesn't like onions, and it's pretty much because of the crunch. For instance, I like very thin onion straws, and I learned to like the bloomin' onion (in small amounts). I haven't had a chance to try it yet, but I assume that if I pureed an onion, I'd like it. I don't have a blender that works worth a damn though.
raw is a little off but if you finely chop them with finely chopped tomatoes, olive oil, paprika, garlic powder on a slice of italian bread. Mix oil with powders. toast that for a 2 min in 350 oven. little more oil mix, onions, tomato, and italian seasoning. Delicious hors d'oeuvres. Moral:Raw onions are nasty
>>7254267 Me too. Always cook with them, but raw onions are like eating really hot chili peppers for me. Miserable for hours if I manage to swallow any before having an asthma attack or something. I would say it's an allergy, but why can I eat cooked onions? There's some kind of potent chemistry going on here. Fucking weird. Cutting them is a bit of an ordeal, too.
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