Yields: 6 servings

3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz. pancetta, in 1 piece
1/4 c. We Olive Mission extra-virgin olive oil
6 c. chicken stock
3 to 4 T. We Olive balsamic vinegar
3/4 to 1 c. fruity red wine
Salt and pepper, to taste
6 slices rustic country-style bread
2 garlic cloves, peeled, halved
3 oz. Parmesan cheese, in 1 chunk
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 1/4-inch slices, using 3 inches of pale green. Place the leeks in cold water, and rinse to remove the dirt. Drain. Reserve the onions and leeks.

Unroll the pancetta and dice into 1/4″ pieces. Heat the olive oil in a large soup pot over medium-high heat. Add the pancetta and cook until some of the fat has been rendered, about 5 minutes. Add the onions and leeks. Sauté for 20 minutes or until tender, stirring occasionally. Add the stock, and simmer 30 minutes. Stir the vinegar, wine, salt and pepper into the soup. Cook until thoroughly heated.

Toast the bread slices, and rub with the peeled garlic clove halves.

Spoon the soup into bowls and float bread on top. Pare 4 or 5 shavings of the cheese on each serving. Add parsley.