I’m a big fan of onions.
Caramelized? Yep. Stir-fried? Sure. Onion rings? You really need to ask?
But raw, especially the red ones, can be a little much. The really sweet ones are okay, but once you get beyond that, they’re just a bit pungent and potent and spicy.
I’ve recently developed a soft spot for pickled onions. They’re a nice compliment to a wide variety of dishes and add a nice fresh flavor to otherwise heavier meals.