I saw an article stated that if you cooked it and ate it, you’ll be fine because the salmonella will not survive the heat. Definitely do not eat raw (no burger toppings or salads, etc.). But they are still recommending that people toss those onions you’re unsure about because the risk of cross-contamination when it is uncooked is great. Many cooks (myself included) aren’t always washing and cleaning your knife and cutting board after cutting onions, but before you cut other vegetables, so you could be transferring that salmonella to other items.
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