melting leeks

with garlic and caramelized onion

melting leeks with garlic and caramelized onion

Leeks, the mild, sweet cousin of the flamboyant onion, are so often the basis for wonderful classic dishes—the first one that comes to my mind is vichyssoise—but in this recipe, we get to appreciate them for themselves. Thickly sliced and then boiled until almost melting, they are then added to the skillet with diced caramelized onion and fragrant garlic for an extra kick, and bathed in butter or best quality olive oil, whichever is best suited to the rest of the menu. This takes very little time and work and it elevates whatever you’re serving it with to a higher level.

Add your favorite herb, whatever seems like a good accent to the other flavors on the plate. Then, a sprinkle of flaky salt is all that’s needed to make the dish shine. Feel free to add a pinch of Aleppo pepper for just a little smoky kick if you’d like.

You can serve them as a side dish. I love using this as a bed for chicken, fish, steak, or pretty much any alternative meat protein.

Ingredients:

  • a generous portion of good sweet butter or best quality olive oil

  • 3-4 large leeks

  • 1 large yellow onion

  • 3 cloves garlic

  • fresh leafy herbs of choice—parsley, cilantro, thyme, and tarragon are some good choices

  • flaky salt

  • optional: a pinch or two of Aleppo pepper

Method:

  • Put up a medium sized pot of salted water to boil.

  • Peel the onion and cut it into large dice.

  • Thinly slice the garlic cloves.

  • Pour a generous glug of olive oil or a knob of butter into a skillet. Warm the fat, add the onion, and sauté over medium-low heat until the onion is soft and translucent.

  • Add the garlic to the pan and continue to sauté slowly, until the onions are golden. Then remove the skillet from the heat and set it aside.

  • Slice the leeks in half lengthwise and trim away the root end and the thick, dark green part. You’re going to use both the white and the light green parts of the vegetable. Wash them well and then slice them crosswise into pieces about two inches in length.

  • When the water boils, add the leeks. Lower the heat so that the water remains at a steady simmer.

  • Cook the leeks for exactly four minutes, so that they are very tender and almost melting. Then remove them from the pot with a slotted spoon, let the excess water run off, and add them to the skillet with the onions and the garlic.

  • Return the skillet to the cooktop and turn the heat to medium-low. Toss the leeks with the onions and garlic until they are nicely coated with the fat. Add a little more if necessary.

  • Finish the dish with a sprinkle of flaky salt and serve.