Three Onion Soup

• 3 tablespoons extra virgin olive oil
• 4 large yellow onions, diced
• 4 leeks, including 1 inch of the tender greens, well-washed and diced
• 5 garlic cloves, minced
• 6 cups good-quality vegetable stock
• 1 12 cups fruity red wine
• 2 tablespoons balsamic vinegar
• 1 tablespoon red wine vinegar
• salt & freshly ground black pepper, to taste
• 34 cup freshly grated parmesan cheese
• 6 slices country bread

1. Heat the olive oil in a large soup pot over medium heat.
2. Add onions and leeks, stirring occasionally until vegetables are soft, about 10 minutes.
3. Add garlic and stir, sauteing for 1 minute.
4. Add the stock and simmer for about 30 minutes, without a lid, until vegetables are very soft.
5. Stir in wine, vinegars, and salt and pepper to taste.
6. Toast the bread and place one slice in the bottom of each of 6 soup bowls.
7. Ladle the soup into bowls.
8. Sprinkle cheese evenly over each serving and serve immediately.

extra virgin olive oil, yellow onions, leeks, garlic, goodquality, red wine, balsamic vinegar, red wine vinegar, salt, freshly grated parmesan cheese, country bread

Taken from www.food.com/recipe/three-onion-soup-210417 (may not work)