A large, mild allium built from tightly wrapped sheaths, cooked rather than eaten raw. Only the white and pale green parts are tender; the dark tops are for stock.
What it does in a recipe: A soft, sweet, high-moisture aromatic that becomes silky rather than browned and gives soups their body. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Poireau
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Yellow onion
1 medium leek (about 1 cup sliced, white and light green) = 1 medium yellow onion, chopped, about 1 cup
All substitutes, best first
3 ways to replace leek
Yellow onion
Reliable
1 medium leek (about 1 cup sliced, white and light green) = 1 medium yellow onion, chopped, about 1 cup
Same family, same job in the pot, but far more pungent and lower in water, so it browns where a leek would simply melt.
MethodSweat it covered over low heat with a pinch of salt to draw out water and keep it pale, which mimics a leek's texture.
Trade-offA more forward, sharper base. In something delicate like a potato and leek soup, the onion takes over the flavour.
Leeks trap soil between their layers. Slice first, then swish the pieces in a bowl of cold water and lift them out, leaving the grit at the bottom — draining through a colander pours it straight back on.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.