Start by trimming the outer layers of the leeks and removing most of the dark green tops, keeping the white and light green parts. Halve the leeks lengthwise and submerge them in a large bowl of cold water to loosen any dirt trapped between the layers. Swish them around, rinse thoroughly, and drain well.

In a 12-inch non-stick skillet, heat your stovetop over medium heat and melt 2 tablespoons of butter. Once the butter is bubbling, add sugar, salt, and pepper to the pan, stirring until well combined. Place the leeks cut side down into the skillet and let them cook undisturbed for about 5-6 minutes.

Once the leeks are caramelized, carefully add white wine, chicken or vegetable broth, fresh thyme, and a pinch more salt and pepper to the skillet. Reduce the heat to low, cover the pan with a lid, and let the leeks simmer for about 15 minutes.

Using a slotted spoon, gently transfer the caramelized leeks to a serving dish and cover them to keep warm. Increase the heat to medium under the skillet, allowing the remaining liquid to reduce and thicken slightly.

Once the sauce has thickened, spoon it generously over the leeks in your serving dish. If desired, sprinkle pomegranate seeds for a pop of color. Serve warm.