Are frozen onions any good? (And general advice with frozen veg) Whilst I am not that good, I love to cook and I absolutely love onions!

When I cook, the longest part always seems to be peeling and cutting onions.. and hate the crying! (mainly because I buy the small ones and use about 7 or 8!)... Although, from reading the knife skills question, I think I just need a sharper knife and more practice!

Anyway, having previously only bought fresh vegetables, I have recently "discovered" frozen, and I have to say, I think the majority are nicer than fresh!

I am hesitant to try others without recommendations first, but, I have seen large packs of frozen, chopped onions and I was just wondering if these are as good as fresh?

So far I have had sweetcorn, brussel sprouts and peas which were all good, but I have also had mixed stir fry vegetables which were horrible! are there any general rule as to what vegetables are good frozen?
My general rules are twofold -- 


Is the item something that can be frozen whole? (yes for corn kernels, peas, lima beans, etc.) 
Is it something that I'm going to reheat, but not cook over high heat?


So, part of it's the items themselves, but the other part is how I'm preparing them ... and stir-fry just isn't something that I think lends itself to frozen vegetables in my opinion, as you want to cook them quickly, and they're not going to cook quickly from frozen.  Sweating, on the other hand, you might be okay with, I've never tried using frozen onions.

I typically use frozen vegetables for things like pot pies, soups, and such, where the vegetables don't need to be at their absolute prime.  Frozen peas hold up amazingly well; I'll even sprinkle them into paella or other dishes to add texture and color.

My suggestion for your onion problem would be to get larger onions.  You'll spend less crying over 1-2 large onions than 7 or 8 small ones.  At the very least, peel 'em all, then start cutting, so you're not exposed to the fumes slowly over a longer time.