Vidalia Onion Soup with Tortellini of Cheese

2 tbsp olive oil
6 cups thinly-sliced Vidalia onions
salt; to taste
freshly-ground black pepper; to taste
10 garlic cloves; peeled
1 tbsp chopped fresh tarragon leaves
1 tbsp chopped fresh oregano leaves
1 tbsp chopped fresh basil
2 quart chicken stock
2 cups trimmed, diced day-old French bread
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese
12 goat's cheese tortellini
2 tsp finely-chopped fresh parsley leaves

Preheat the fryer.

In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Saute the onions for 8 minutes, or until wilted.

Add the garlic cloves and continue to cook for 2 minutes.

Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium-low and simmer for 30 minutes.

Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes.

Using a hand-held blender, process until smooth. Stir in the cheese. Season with salt and pepper.

Fry the tortellini in batches, until golden brown, stirring constantly for over-all browning, about 2 minutes. Remove from the fryer and drain on paper towels. Season with salt and pepper.

To serve, ladle the soup into bowls. Garnish with the fried tortellini and parsley.

Yield: 4-6 Servings
Recipe Source: EMERIL LIVE with Emeril Lagasse