I started peeling this Walla Walla sweet onion, when I noticed what a very attractive onion it was - particularly glisteny and luminous. So I took it upstairs and photographed it.

I used east window light and a black velvet background, with reflectors, to photograph it.

I love sweet onions, carmelized. I use them often in stir-fry.

I get my carbon steel wok scorching hot, add peanut oil, and stir fry the onions first. Then I remove them and one at a time, stir-fry broccoli, water chestnuts, baby carrots, turkey, and maybe some almonds.

Then mix up some tamari sauce, brown sugar, rice vinegar and corn starch, cook in the wok until it's bubbling, turn off the heat and stir in all the stir-fried ingredients to heat them up again.

Put in a bowl next to some calrose rice, or sticky rice, and sprinkle some toasted sesame seeds.