Someone and I won't mention who... forgot to take a picture of the wonderful soup.

I think she was too busy eating it. And this person does not like onions but this soup is wonderful!

THREE-ONION SOUP

Serves 6

3 tablespoons extra-virgin olive oil

4 large yellow onions, diced

4 leeks, including 1 inch of the tender greens, carefully rinsed and diced

3 oz pancetta, finely diced

5 cloves garlic, minced

6 cups (48 fl oz) chicken stock

1 ¼ cups (10 fl oz) fruity red wine such as Chianti or Zinfandel

2 tablespoons balsamic vinegar

1 tablespoon red wine vinegar

Salt and freshly ground pepper

¾ cup (3 oz) freshly granted Parmesan cheese.

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