When it comes to cooking, I like to try all sorts of new things. Swap out one ingredient for a similar one to see what I can come up with, etc. This is what led me to cook more with leeks instead of the traditional white/yellow/red onions.
I use leeks for various reasons, sometimes to add a pop of color or for the slightly sweeter milder flavor as compared to a regular onion or scallion. I like to think of it as the gentle giant of the onion family. I often hear people comment that they like onions but onions don’t like them back. Cooking with leeks is sure to please your onion-sensitive crowd!
Unlike a regular onion, you will need to clean your leeks before using. Remove and discard the hard outer leaves. Slice off the root end of the leek. Cut off the dark green portion. You can save the dark green tops to flavor soups. I also slice them paper thin and use them as you would chives or the tops of green onions Fan the stem apart and rinse under water or wipe the remaining dirt and sand off with a paper towel. Do not skip this step! I’m always surprised by the amount of dirt that is hiding from plain sight. The most common way to enjoy leeks is to slice them into thin rings and sautè them or to toss them into a salad raw.
Cooked leeks go bad very quickly. If sautèed advance, use them within 2-3 days. However, you can slice them in advance and freeze them for future use. Store your leeks in the refrigerator and use within a week or two.
I encourage you all to google leeks and make something besides leek and potato soup! Use them in place of onion in some of your dishes and see if you like the difference.