Two-Onion Soup

I love creating soups.  I love gathering the ingredients, slicing and dicing, browning and sauteing, and then simmering it all together filling my kitchen with a comforting aroma.  This recipe is curiosity of  Williams-Sonoma.

Ingredients:

3 Tbs. extra-virgin olive oil
4 large yellow onions
4 leeks, including 1 inch of the tender greens, carefully rinsed and drained
3 oz. pancetta, finely diced
5 cloves garlic, minced
1 1/4 cups fruity red wine, such as Chianti or Zinfandel
2 Tbs. balsamic vinegar
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese

Preparation:

In a soup pot over medium heat, warm the olive oil.   Add the onions, leeks, and pancetta and saute` stirring occasionally, until the onions and leeks are soft, about 10 minutes.  Add the garlic and saute` stirring occasionally, for 1 minute.  Add the stock and simmer, uncovered, over medium-low heat until the vegetables are very soft, about 30 minutes.
Just before serving, stir in the red wine, balsamic vinegar, and red wine vinegar.  Season to taste with salt and pepper.  Place over low heat until warmed through. Ladle soup into warmed bowls.  Sprinkle the cheese equally over each serving and serve at once.