French Onion Broth with pomegranate

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the french onion and let it sheet-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the vegetable stock and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a drizzle of olive oil right before serving.
6. Plate it up while hot and pass extra at the table.