adapted from foodisluv
2 large leeks
extra-virgin olive oil
1/2 cup sliced shallots
couple stalks of thyme leaves
1/4 cup dry white wine
3/4 – 1 cups chicken or vegetable stock or water
salt and pepper
Preheat the oven to 400 degrees. Trim off roots and tops of the leek, leaving 2 inches of the light green part. Cut the leeks in half lengthwise. Submerge the leeks in a large bowl of cold water to clean. Shake to get ridge of dirt stuck between leaves and pat dry. Put the leeks cut side up and season lightly with salt and pepper.
Heat a large saute pan over medium-high heat. Pour couple tablespoon of olive oil. Place leek cut side down and sear for 4-5mins until golden brown. Turn and cook for another 3-4 mins. Transfer to a baking dish and add more oil as needed.
On the same pan add shallots, thyme, pinch of salt and pepper. Cook for about 5 minutes until the shallots begin to color. Deglaze with white wine and reduce by half. Add most of the stock and bring to boil. Remove thyme stalk and discard. Braise in the oven for 30 minutes, until the leeks are tender when pierced.