Creamed Leeks and Onion (Puerros y Cebolla)

Using what's in the refrigerator


  • Olive oil
  • 3 fresh onions (chopped) [cebolla]
  • 3 cloves (whole) [clavos]

  • 4 leeks (white part mostly) (chopped) [puerro]
  • 2 sprigs fresh thyme [tomillo]

  • 200gr cream (22%) [nata]
  • 100gr milk [leche]

  • Salt & pepper [sal y pimienta]
  1. Put oil in bottom of a cooking pan (cassaroule type, wide, not tall) - Medium heat (the onions will sizzle slightly when they go in)
  2. Add onions & cloves - soften for 10 minutes or so. Do not brown - lower the heat if neccesary.
  3. Toss and/or stir to cook evenly. Cook until they've lost their 'crunch'; they will be continuing to cook with the leeks later
  4. Add a touch more oil to the pan if needed - heat it - medium heat again (for the slight sizzle)
  5. Add leeks and thyme - soften for 5 minutes (again, until crunch is mostly gone) (toss and/or stir - still without browning anything)
  6. Remove from heat; add cream - stir
  7. Return to low heat; stir in some milk so that you have a thin cream sauce
  8. Reduce for 10 minutes (don't boil it 'cause that makes the cream mess up)
  9. Add salt & pepper (at the end)
  10. The leeks and onions will be soft and creamy
  • Remove cloves and thyme before serving
  • Make up to a day in advance and reheat using a little milk; re-do the salt and pepper
  • Goes well with fish
  • Cut the onions and leeks in julienne for a "finer", more French, presentation. Me, today I was going for a rustic, family, feel to the dish.
We're having this today with pan fried Monkfish tails (Rape a la Plancha).

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