INGREDIENTS

1. 3tablespoonsextra-virgin olive oil
2. 4largeyellow onions, diced
3. 4leeks, including 1 inch of the tender greens, well-washed and diced
4. 5garlic cloves, minced
5. 6cups good-qualityvegetable stock
6. 1 1/2cups fruityred wine
7. 2tablespoonsbalsamic vinegar
8. 1tablespoonred wine vinegar
9. salt & freshly ground black pepper, to taste
10. 3/4cup freshly gratedparmesan cheese
11. 6slicescountry bread

DIRECTIONS

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, sautéing 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.