To get rid of that "funky" smell, try blanching them for for 30 secs, then shock them in icy cold water. Gets rid of the sulphur smell.
But onions...love 'em! Can hardly remember a night I haven't started off a dish without them. Garlic too, a lot of the time. Like the red ones raw in salad, brown or white in cooked dishes, chives and scallions (spring onions, green tips and all) with salads. Don't use shallots - they too small and fussy
Leeks - can take them or leave them, but they are good in soups. Lots of cleaning to do with them, don't like the grit.
Don't know what yellow ones are, not sure that we get them here.
Cheers,
DC