3 bunches leeks, cut in half lengthwise
30 ml butter 2 tbsp
1 medium onion, thinly sliced
500 ml beef broth 2 cup
2 whole cloves
1 bay leaf
salt & pepper to taste
Cut off tops of leeks within 1 inch (2.5 cm) of white part. Melt butter in large skillet over medium heat. Saute onions 5 minutes or until lightly browned. Add leeks and remaining ingredients. Partially cover and simmer 30 minutes or until leeks are tender and broth has almost evaporated. Remove cloves and bay leaf.
Serves 6