I hate onions, but we also have this bizarre relationship in which I will tolerate them in chilis and stews and lots of other good foods IF they are diced super fine and sweating in a flavorful fat like olive oil or butter.

The reason people who hate onions can tolerate onions in stews and such is because the long cooking time and the sweating or sauteeing of the onion beforehand makes the flavor much milder. Onion flavor isn't so bad, but the sharp bite and aroma of raw or chunky onions kills me, along with the horrible texture.

I like the greenest part of a green onion, though. And chives. And I love garlic. I love garlic so much.