Braised Onions, Shallots and Leeks
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1 tsp. extra virgin olive oil
3 red onions, cut into thick wedges
fresh basil, minced, or dried basil
juice of 1 lime
4 or 5 shallots, halved
3 Vidalia (or yellow) onions, cut into thick wedges
3 leeks, cut lengthwise, rinsed well and sliced into 2" lengths

Heat oil in deep skillet over low heat. Add onions and cook, stirring until
they begin to soften, about 10 minutes. Add shallots and cook, stirring,
4-5 minutes. Add leeks and cook, stirring, until bright green and tender, 5
minutes. Add a little water and a sprinkling of basil. Cover and simmer
until any remaining liquid has been absorbed. Remove from heat and stir in
lime juice.

From Cooking the Whole Foods Way by Christina Pirello.