Felon said:Btw, I should explain that I'm not an altogether unadventurous person, my aversion to onions can be pretty strong, so much so that it can quickly taint my impression of the cuisine. Don't ask me why. It's not even the flavor; I use onion powder and dried french onions liberally, and I can tear up a bag of Funyons like nobody's business, but there's something about the texture, the sudden slimy surprise of a boiled onion making its way into my mouth that just gives me the instant reaction of "grossforeignmatterinmyfoodYEEECCCHspititout!!!"
I can understand that, I hated the texture of onions for many years, until my early-mid twenties. Whereas nowadays I love 'em.
Onions are not a particularly major component of Thai cuisine AFAIK. Well, green onions are a popular garnish, but their texture is very different from the kind you're talking about, and it should be possible to have them excluded on request. Of course, if you go to a fusion-kinda place (i.e. where the chef is using Thai techniques and non-traditional ingredients), all bets are off.
