Instructions: Bring a med sized saucepan of water to a boil. Add all onions and boil for 1 minute. Drain. Let stand till cool enough to handle, then carefully peel, leaving root and stem ends intact. Transfer to a large bowl and add 2 T olive oil, 1 tsp salt, and 1/4 tsp pepper,toss.

Clean leeks, and discard green tops, trim roots without cutting off the base. Cut them in half, lengthwise, and let soak in cold water for 10 min.

Remove from water, pat dry, place in a med bowl. Add 1 T olive oil, and 1/2 tsp salt, toss to combine.

Heat a large skillet, add 1 T olive oil and the leeks, saute about 5 min, remove, set aside. Add remaining 1 T oil to the skillet, and the rest of the onions, saute for 5-7 min, till lightly browned. Reduce heat to med/low, add vinegar and stock, cover, and cook 20-30 min, till onions are soft, adding leeks to the pan after 10 min.

Uncover, and add butter, increase heat and saute on higher heat 3-4 min, till liquid in pan reduces to a glaze. Serve.

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