On Sunday, October 11, 2015 at 3:44:00 PM UTC-7, gtr wrote:
> 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.

Have you googled it. I did and found this in under a minute.
http://www.thekitchn.com/cocktail-in...ow-to-in-52064