Bistro Three Onion Soup

Bistro Three Onion Soup
Inspired by Winter, by Joanne Weir (Time-Life Books, 1997).
INGREDIENTS
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 cloves garlic, minced
6 cups good-quality vegetable stock
1 1/2 cups fruity red wine
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper, to taste
3/4 cup freshly grated Parmesan cheese
6 slices country-style bread
1. Heat the olive oil in a large soup pot over medium heat. Add onions
and leeks, stirring occasionally until vegetables are soft, about 10
minutes. Add garlic and stir, saut�ing for 1 minute. Add the stock and
simmer for about 30 minutes, without a lid, until vegetables are very
soft.
2. Stir in wine, vinegars, and salt and pepper to taste. Toast the
bread and place one slice in the bottom of each of 6 soup bowls.
3. Ladle the soup into bowls, sprinkle cheese evenly over each serving
and serve immediately.
Serves 6.
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes