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Sweet Onion Soup with Fried Cheese Tortellini

“What I'm jazzed about is knowing that this is a new week,
and Mother Nature's making new ingredients.”
~ Emeril Lagasse

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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: Emeril's original recipe calls for Vidalia onions, but a fast-
growing fungus and extreme temperatures have killed about 60 percent of
the2002 crop. 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 teaspon 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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