Leeks are super tender and sweet. Use them anywhere you might use onions, but these will really shine braised.
Braised Leeks:
Trim the roots & dark green part of the tops off (you can same them for soup stock), but don’t remove the base completely (this will allow the leeks to hold together in the next step). Next, cut the leeks lengthwise in half and rinse out any dirt or grit. Paint them with olive oil and put them on a cookie sheet with edges or shallow baking dish. Add a cup of chicken or vegetable broth and roast in the over at 375 till the leeks are completely soft and browned. The liquid will largely simmer away, but what’s remaining can be spooned over them when served.