Tuscan Onion Soup with Shaved Parmesan
3 lbs. white onions
4 medium leeks
4 oz. pancetta
¼ cup olive oil
6 c. chicken stock
3-4 T. balsamic vinegar
¾ cup fruity red wine
Salt and pepper
6 slices country style bread
2 garlic cloves
3 oz. parmesan cheese
2 T. fresh parsley, chopped
Peel the onions and cut in half lengthwise. Thinly slice crosswise. Trim the leeks and cut in half lengthwise. Slice crosswise in ¼” slices. Place the leeks in cold water and rise to remove dirt. Drain. Reserve the onions and leeks. Unroll the pancetta and dice into ¼” pieces. Heat the oil in a large soup pot. Add pancetta and cook about 5 minutes. Add the onions and leeks. Saute for 20 minutes stirring occasionally. Add the stock and simmer 30 minutes. Stir the vinegar, wine, salt and pepper into soup. Cook until thoroughly heated. Toast the bread slices and rub with peeled garlic clove halves. Spoon the soup into bowls and float bread on top. Shave cheese on each serving.
