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Lots of good ideas in here, thanks! The processing of the onions unfortunately doesn't matter much (fresh onions are worse, but even sauteed or thoroughly cooked cause issues). Red onions and shallots, too. Spring onions is a bit better but not great. Leek is good.
Cabbages et al. seem like a good option for the texture, I'll try that!
We already cook a lot of Asian food that is lighter in terms of onions and garlic (Thai, Vietnamese, Japanese), but some of our favourite cusines do use them a lot.
I too have trouble with onions, but thankfully not garlic. I can safely use onion powder and even small amounts of dried minced onion from the spice aisle without causing a disturbance. I can eat foods cooked with onions and just pick the onions out. But strangely the delightful onion broth served at teppanyaki restaurants will destroy me.