The wisdom on the onion/garlic thing is that it's related to when in the growing season the hops were harvested. And I'm sure soil 'terroir' could play a part, too. I've experimented several times to try to isolate when the onion gets better and worse with random results, which to me lends credence to the harvest thing. I remember a guy last year posting to use a Summit addition at around 15-20 minutes left to avoid the onion, and none after. I've read somewhere that the Simcoe cattiness can be worse when you dry hop it, but I've never noticed that.
Does the onion dissipate at all as the pint sits ? Martin posted that he had a beer that was heavy on onion/garlic, but that it dissipated 5-10 minutes after pouring. If it doesn't, the Cascade and Willamette might be a safer route.