2 sm. leeks
1 lb. sm. white onions
12-16 scallions
3 tbsp. olive oil
Salt and pepper to taste
2 tbsp. snipped fresh chives

Trim leeks, wash carefully and cut across to make 1/2 inch rounds, including the tender parts of the green tops. Cover leeks with water, bring to a boil and boil for 2 minutes. Use a slotted spoon to lift leeks to a colander; rinse and drain them. Discard blanching water and rinse the saucepan (it may be sandy).

Cut a cross in the root end of each white onion and drop them into the saucepan. Cover with water, bring to a boil and boil for 5 minutes. Drain in a colander and rinse with cold water. Cut off the root ends and pop the onions out of their skins. Trim scallions and sliver both white and green parts.

Heat the oil in a large skillet and add the sliced leeks and whole white onions. Over moderate heat, saute the vegetables, turning them often to cook evenly, for about 8 minutes. Add scallions and saute for 2 minutes longer, stirring all the while. Season with salt and white pepper to taste. Sprinkle in the chives and stir for 1 minute more. This goes well with beef dishes.