It's hard for me to think of a meat that doesn't get fried in onions with me. Obviously, bacon doesn't need it, but not much else.
I spice the shit out of everything. I even have 5 spices that I put on every frozen pizza: garlic powder, onion powder, cayenne pepper, black pepper, and an Italian seasoning mix (I suppose that technically makes it more than 5). Honestly, adding these 5 spices makes you forget you're eating a frozen pizza.
I can't eat canned soup without adding pepper, garlic, and usually some red pepper. I also have about 10 spices I put in when I make beans and wieners: seasoned salt, black pepper, minced garlic, chopped onions, garlic powder, onion powder, chili powder, cumin, paprika, mustard seed, cayenne pepper, and some cilantro flakes right at the end. I know that seems like overkill for beans and wieners, but it makes it taste fantastic. And it's of course so cheap to make.
If I'm making it myself from scratch, it even gets more stuff. My stir frys get crazy. My favorite is lamb stir fry with usually 4 types of peppers: green and red for veggies and flavor, Serrano peppers (my favorite) for both flavor and heat, and Thai finger-hots for heat. Then of course plenty of cumin and I have some oriental curry powder I pinch in. Also, plenty of garlic, onions, black pepper, a pinch of ginger, pinch of mustard seed, and soy sauce. A good trick for stir fry to thicken the broth is, right at the end when you've got the flavor perfect, to stir up some corn starch in hot water and slowly pour it in while stirring. Mix it up good. It won't look like it's working right away, but take it off the heat and let it cool for 5 minutes, and now your runny, watery sauce has turned into a thick, flavorful gravy. Especially if you didn't drain off too much of the lamb fat.