Tuscan Onion Soup With Shaved Wisconsin Parmesan

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Wisconsin Cheese


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3 pounds white onions (3 or 4 large)

4 medium leeks

4 ounces pancetta, in 1 piece

1/4 cup extra-virgin olive oil

6 cups chicken stock

3 to 4 tablespoons balsamic vinegar

3/4 to 1 cup fruity red wine, such as Merlot or Beaujolais

Salt and pepper, to taste

6 slices rustic country style bread

2 garlic cloves, peeled, halved

3 ounces Parmesan cheese, in 1 chunk

2 tablespoons fresh parsley, chopped

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