Creamed Leeks

• 40 g unsalted butter
• 6 leeks, white and pale green parts only, thoroughly washed, halved and finely sliced
• 6 onions, chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 teaspoon brown sugar
• 150 ml white wine
• 10 tablespoons double cream
• fresh ground black pepper, to taste
• 1 cup feta cheese, crumbled
• 1 cup havarti cheese or 1 cup swiss cheese, grated
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon nutmeg
• 1 1/2 tablespoons almonds or 1 1/2 tablespoons walnuts, coarsely chopped
• fresh chives, to garnish

1. Melt the butter in a pan over a medium heat and gently saute the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
2. Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
3. Transfer the leeks and onions to an ovenproof dish and leave to cool.
4. Preheat the oven to 180u0b0C/355u0b0F/gas 4.
5. In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
6. Serve hot, garnished with fresh chives.

unsalted butter, leeks, onions, garlic, thyme, brown sugar, white wine, cream, fresh ground black pepper, feta cheese, havarti cheese, parmesan cheese, nutmeg, almonds, fresh chives

Taken from www.food.com/recipe/creamed-leeks-320963 (may not work)