Onions and peppers are like 75% of my vegetable consumption
Well less onion lately due to high-ish carbs. But they are so good that I still put them in stuff, I just work the rest of what I eat to accommodate the onions.
When I was learning how to cook Italian food as kid (Nana was from Napoli), the first thing I learned to make was a proper sauce. At the time, I remember hating onions so vividly that I would refuse to even look at them in the kitchen. So, lo and behold, the first time I tried making a proper marinara sauce without onions, it was terrible.
Turns out onions give tons of flavor to everything in the best ways.
FYI, my quick and easy tomato sauce now is basically San Marzano tomatoes, a bit of butter, garlic, and then while everything stews together, cut an onion or two in half and let them cook in the sauce. Add some tomato past if you need to thicken the sauce up, then fish them out before you serve. Gets the onion juice, but gets rid of the onion.
