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Sweet Onion Soup with
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Sweet Onion Soup with
Fried Cheese Tortellini

Emeril Lagasse, as presented on
Good Morning America, from

Prime Time Emeril:
More TV Dinners from
America's Favorite Chef

by Emeril Lagasse, 2001, HarperInformation

Chef's Note: [Should you have difficulty locating Vidalia onions,]
other varieties of sweet onions that you might try instead include
Washington's Walla Walla, Oso Sweet, Hawaii's Maui, or Texas
Sweets. If you cannot find any sweet onions, the standard yellow
or white varieties work perfectly well, Emeril says.

Makes 6 to 8 servings

1/4 cup olive oil
6 cups thinly sliced sweet onions
2 teaspoons Emeril's Original Essence or
Creole Seasoning
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper,
or more to taste
2 bay leaves
10 garlic cloves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh oregano
1 tablespoon fresh basil
2 quarts chicken stock or
canned low-sodium chicken broth
2 cups diced day-old French bread (crusts
removed), 1-inch cubes
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
Vegetable oil for deep frying
16 cheese tortellini, completely thawed if frozen
2 tablespoons minced fresh flat-leaf parsley

1. Heat the olive oil in a large heavy pot over medium-high heat. Add
the onions, 1 teaspoon of the Essence, the salt, pepper, and bay
leaves. Cook, stirring, until the onions are just golden, 15 minutes.
Add the garlic and stir for 1 minute. Add the tarragon, oregano,
basil, and stock and bring to a boil. Reduce the heat to medium-
low. Simmer, uncovered, for 30 minutes.
2. Add the bread and cream. Increase the heat to medium-high and
cook, whisking often, until the bread dissolves and the soup is
thickened, about 10 minutes. Remove and discard the bay leaves.
Using an immersion blender, or in batches in a food processor or
blender, puree the soup. Add the cheese and adjust the seasonings
to taste. Cover and keep the soup warm over very low heat.
3. Pour enough oil into a deep heavy pot or electric deep fryer to
come halfway up the sides and heat over medium-high heat to
360 degrees F. In batches, carefully add the tortellini to the hot
oil and deep-fry, turning frequently with a long-handled slotted
spoon, until golden brown, 1-2 minutes. Remove with the slotted
spoon and  drain on paper towels. Season with the remaining
1 teaspoon of Essence.
4. Ladle the hot soup into bowls and garnish with the fried
tortellini and parsley.
 

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