Cooked onions, I suppose I’d agree. They’re just kinda mushy. Raw onions on the other hand have a great crunchy texture to me.

Thick sliced raw onion rings on burgers fluffs the whole thing up a bit and adds some airy crunch.

They add a nice crunchy texture to Greek salad as well.

Cut into lengthwise strips, they’re similarly fun in stir-fry if you don’t cook them too long.

Diced on top of a tostada or taco or bagel with cream cheese and lox, they add a little crunchy something but admittedly this could be also be achieved with pretty much anything not-squishy.