Flavor – I’ve put too much onion on the macaroni salad and it overwhelms other ingredients. Is there a way to tame down the onion taste

Cauliflower fritters. Mix some egg, ice-cold water and flour, then stir in the other ingredients. Gently put about one or two tablespoons at a time into a deep-fryer using two spoons. We do something similar to make "kaki-age", which is a mix of vegetables prepared using a batter similar to tempura, and generally includes onion. You can probably also get away with doing this in a frying pan with just the bottom covered in oil if you keep the oil temperature stable enough.

For what it's worth, I prefer to make mashed potatoes by ricing them then adding butter, milk, scallions and cream then letting them roast for a while in an enameled cast-iron pot. I've never noticed an unpleasantly raw taste with the scallions in this way. Perhaps a similar approach would work for the cauliflower.

I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt.

The trick is to get to the appropriate moisture and salt point. I use both water and some other sweet liquid (7up, sprite, coke...) to rehydrate and reduce the slight salty taste of the dehydrated onion.

For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing.