Timothy
Head Chef
I've studied human psychology as a "hobby" most of my life. In high school and college, I always took whatever psych courses I could as electives. The subject has always fascinated me.
That said, blind testing by food manufacturers has proven beyond doubt that it isn't the flavor of onion that children and adults dislike, (except in rare instances), it's the texture and appearance.
When cooked in various methods, both children and adults who profess to *hate* onions, have said dishes made with the cooked juices of onion were great and enjoyable.
One test I read years ago had the onions pressed in a hydraulic press with something like 10 thousand psi, the resulting amount of fiber was tiny, and almost the entire onion was reduced to nothing more than juice. That juice was prepared in several ways and put into various recipes. Onion haters loved them.
If the pieces are there, onion haters hate it. If the juice alone is used, onion haters usually don't even realize the onions are there.
That said, blind testing by food manufacturers has proven beyond doubt that it isn't the flavor of onion that children and adults dislike, (except in rare instances), it's the texture and appearance.
When cooked in various methods, both children and adults who profess to *hate* onions, have said dishes made with the cooked juices of onion were great and enjoyable.
One test I read years ago had the onions pressed in a hydraulic press with something like 10 thousand psi, the resulting amount of fiber was tiny, and almost the entire onion was reduced to nothing more than juice. That juice was prepared in several ways and put into various recipes. Onion haters loved them.
If the pieces are there, onion haters hate it. If the juice alone is used, onion haters usually don't even realize the onions are there.