By Chef Tom Catherall, Here to Serve Restaurants, Atlanta, GA
3 pounds white onions (3 or 4 large)
4 medium leeks
4 ounces pancetta, in 1 piece
1/4 cup extra virgin olive oil
6 cups chicken stock
3 to 4 tablespoons balsamic vinegar
3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais
Salt and pepper, to taste
6 slices rustic country style bread
2 garlic cloves, peeled, halved
3 ounces Wisconsin Parmesan cheese, in 1 chunk
2 tablespoons fresh parsley, chopped
Peel onions and cut in half lengthwise. Thinly slice crosswise. Trim leeks and cut in half lengthwise. Slice crosswise in 1/4-inch slices, using 3 inches of pale green. Place leeks in cold water and rinse to remove dirt. Drain. Reserve onions and leeks.
Unroll pancetta and dice into 1/4-inch pieces. Heat olive oil in large soup pot over medium-high heat. Add pancetta and cook until some of the fat has been rendered, about 5 minutes. Add onions and leeks. Sauté 20 minutes or until tender, stirring occasionally. Add stock and simmer 30 minutes. Stir vinegar, wine, salt and pepper into soup. Cook until thoroughly heated.
Bread:
Toast bread slices and rub with peeled garlic clove halves.
Final Preparation:
Spoon soup into soup bowls. Float bread croutons in soup. Pare 4 or 5 shavings of the cheese on top of each serving. Garnish with chopped parsley and serve immediately.
