Stop adding raw onion to ground beef, it ruins the whole thing

I keep seeing folks toss diced raw onion straight into the pan with cheap ground beef, and then they wonder why the meal tastes off. Last Tuesday I made tacos for my family using a 93 cent pack of ground chuck, and the onion bits stayed crunchy and sharp while everything else got mushy. You have to sweat the onion in oil for about 4 minutes first, until it turns clear, before adding the meat. That extra step brings out the sweetness and lets the onion melt into the sauce instead of fighting it. My neighbor watched me do it and said he'd never thought about it, but now his taco Tuesday actually tastes like a restaurant. Anyone else have a similar fix for a cheap staple that everyone gets wrong?

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