I'm like this. Any amount of onion (cooked or uncooked) in a dish ruins the dish for me. If it completely fried down to the point of being unrecognizable its fi

I'm like this. Any amount of onion (cooked or uncooked) in a dish ruins the dish for me. If it completely fried down to the point of being unrecognizable its fine. I happily eat garlic though. I wonder if theres a genetic thing like with cilantro.