Preheat your oven to 400 degrees. Cut your leeks length wise and cut off any of the tough green ends. Run under cold water and clean well. Cut white and light green parts only into 1" long pieces and lay cut side down in the bottom of a 6" oven proof skillet. Quarter the shallot and lay it in among the leeks. Slice the green onion and sprinkle over the leeks and shallot. Cube up the butter and sprinkle on top of the leek mixture. Pour 1/4 cup water over the leek mixture and sprinkle with salt and thyme, cover and cook over medium heat for about 20 minutes until the leeks are soft. Uncover and continue to cook until the water has evaporated and the leeks start to brown around the edges. Meanwhile in a separate bowl combine the panko bead crumbs, Parmesan, olive oil and red pepper and set aside. Sprinkle the cheese over the leek mixture and pour in the cream and cover it all with the panko break crumbs. Place in the oven for 15 -20 minutes until golden brown and crunchy.