Vadalia Onion Soup with Tortellini of Cheese

• 2 tablespoons olive oil
• 6 cups thinly sliced Vidalia onions
• Salt
• Freshly ground black pepper
• 10 peeled garlic cloves
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh basil
• 2 quarts chicken stock
• 2 cups diced day-old French bread, trimmed
• 1/4 cup heavy cream
• 1/3 cup grated Parmigiano-Reggiano cheese
• 12 Goat's cheese tortellini
• 2 teaspoon finely chopped fresh parsley leaves

1. Preheat the fryer.
2. In a large soup pan, over medium-high heat, heat the oil.
3. Add the onions.
4. Season with salt and pepper.
5. Saute the onions and cook for 8 minutes, or until wilted.
6. Add the garlic cloves and continue to cook for 2 minutes.
7. Stir in the chopped herbs and stock.
8. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes.
9. Stir in the bread and cream.
10. Increase the heat to medium-high and cook for 10 minutes.
11. Using a hand-held blender, process until smooth.
12. Stir in the cheese.
13. Season with salt and pepper.
14. Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes.
15. Remove from the fryer and drain on paper towels.
16. Season with salt and pepper.
17. To serve, ladle the soup into bowls.
18. Garnish with the fried tortellini and parsley

olive oil, onions, salt, freshly ground black pepper, garlic, tarragon, oregano, fresh basil, chicken stock, bread, heavy cream, cheese, s cheese, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/vadalia-onion-soup-with-tortellini-of-cheese-recipe.html (may not work)