Three Onion Soup with Grilled Bread and Parmesan
Serves 6
Ingredients
3 tablespoons extra virgin olive oil
4 ounce piece of pancetta, diced
4 large yellow onions, thinly sliced
4 medium leeks, white and 3 inches of the green, thinly sliced and washed well
1 bunch green onions, white and green, thinly sliced
6 cups chicken stock
3 to 4 tablespoons balsamic vinegar
¾ fruity red wine such as a Chianti or Zinfandel
Salt and freshly ground black pepper
6 slices rustic coarse-textured bread
2 garlic cloves, peeled
1 4-ounce piece of Parmigiano Reggiano
2 tablespoons chopped fresh flat-leaf parsley
Instructions
Heat the olive oil in a soup pot over medium heat. Add the pancetta and cook until some of the fat has rendered, 5 minutes. Reduce the heat to medium low, add the onions, leeks and green onions and continue to cook, stirring occasionally, until they have softened and are beginning to turn light golden, 30 minutes. Increase the heat to high, add the stock and bring to a simmer. Reduce the heat to low and simmer 30 minutes.
This soup can be prepared 1 day in advance to this point.
Just before serving, add the vinegar, red wine, salt, and pepper to taste. Toast the bread slices and rub with the peeled garlic cloves. Ladle the soup into bowls. Float a crouton on top of the soup. Shave or pare 4 or 5 shavings of Parmigiano Reggiano on top of each serving of soup. Garnish with the chopped parsley and serve immediately.
Serves 6
