Steve’s Magic Paste

• 4 large leeks
• 4 large onions
• 2 heads garlic
• salt

Chop the onion, garlic, and white and light-green part of the leeks and sauté over low heat in butter for 6 hours, stirring occasionally until heavily caramelized and dark brown.

Puree in food processor until it forms a dark brown paste. Season with salt. The paste can be kept refrigerated for several weeks for later use. The paste can also be kept frozen for more than a year.

Note: Steve's magic paste can be added to soups and other recipes to add depth without substantially changing the flavor.