Okay, I've done well with the jalapeno, now I'd like to try onion. I'm
sure a straight up yellow onion would be difficult. So I'm considering
a way to either use leeks or a sweet onion. I want the onion flavor
but I don't want it aromatic and mild, rather than harsh and bold.

Any ideas on how best to treat it.

I picked up some leeks today at a Japanese market before I realized
they were "Korean Onions". So I'm not sure what the heck I got.
They're almost 3 feet long with the greens. So now I'm pondering
whether to try using the greens alone for infusion.

Any brainstorming appreciated.