It's why I used dehydrated onion.
Soaks up juices and more onion flavor.

MONIONloaf it is, here.

That's why I only use vidalia onions, with the thickest rings possible! Since I like 'em soft and juicy, there can't be any exposed at the surface of the loaf. I have to poke them down and pinch the meat over them. Otherwise, they would get to be crispy critters. And, the 3/8 lb in my recipe was just a suggestion. I usually go with a half pound.

My favorite restaurant, El Portal, a local Mexican makes an excellent Fajita. Even the grilled onions I can eat. Once in a while I will order onion rings at another cafe, but that is the extent of my onioning. Put onions in anything and that turns good food into onion-tasting garbage. None of the items you mention will I eat raw or cooked. Most folks I know are not like me, but there must be a few.

A Nightmare on Allium Street for you...

I like my oven roasted blooming onions.
Its a side vegetable in itself.
And good for you too.

Nonion monsieur!