— Ann Snider

I would totally go for an onion as well. You know leaks are great. They definitely have a certain kind of flavor profile but onions are gonna be your closest to it. You can go with green onions, but you're not gonna get quite there, but you can you know, the green part of the onion use that as well too. So probably, you know a little bit of just like a standard yellow onion mixed in with a couple green onions then you know sliced and as well to be able to make that happen to get some of that same flavor profile, but quite honestly you can just get away with the onions as well. Just make sure if you're doing it in a soup to do a saute on them before you put them in with all the other ingredients so you get a nice you get some of that nice flavor in there and what typically if I'm doing a soup and it has onions leaks in it. Those are the first things in the pot and I'm actually sauteing those to get a little bit of those natural sugars to really soft and then all you know, rinse the bottom of the pot a little bit of water to bring all the brown Bottom of pan back in and then you start adding your other ingredients for your soup into it. So that should work for you.