3-4 leeks
2 tablespoons butter
1 small white onion, minced
2 cups broth
Salt and pepper

Cut the tops of the leeks and remove the roots. Cut the stalks in half length wise and wash. Tie the leeks with string to keep them together.

Heat the butter in a pan over low heat, adding the onion. Saute gently till light brown. Add the leeks, broth, alt and pepper. Cover and simmer till leeks are tender — 10-15 minutes. Serve warm on toast or chilled with French dressing as an hors d'oeuvre.