Raw onions. Their taste is overpowering, taking over any other flavors in a dish, just to leave onion-breath at the end. Different kinds of onion don't make a difference, either - I've been suggested red onions and sweet onions, but they all have that "onion-y" sense, so no dice.

Cooked onions rock, but only if they're fully cooked (translucent and soft.) One of the reasons I stopped getting onions in meals at Pei Wei was because they don't seem to understand what "cook the onions thoroughly" means. They think heating them up but keeping them half-raw is enough, but I think doing that ruins the dish.

Then there are burgers and sandwiches, where bits of raw onion get hidden in the middle, only to be discovered after a horrifying crunch with a stinging on my tongue.

I don't really believe people are pretending to like them, though. I've asked around people who like raw onions in their food as to why, and almost universally they say they like "the crunch" it gives. Which leads me to think this is just another sensory difference between us - they don't even mention the taste, whereas the taste is the biggest thing I pick up from it.