Vadalia Onion Soup With Tortellini Of Cheese

2 Tablespoon Olive oil
6 Cup Thinly-sliced Vidalia onions
Salt; to taste
Freshly-ground black pepper; to taste
10 Garlic cloves; peeled
1 Tablespoon Chopped fresh tarragon leaves
1 Tablespoon Chopped fresh oregano leaves
1 Tablespoon Chopped fresh basil
2 Quart Chicken stock
2 Cup Trimmed; diced day-old French bread
1/4 Cup Heavy cream
1/3 Cup Grated Parmigiano-Reggiano cheese
12 Goat's cheese tortellini
2 Teaspoon Finely-chopped fresh parsley leaves
1/2 Fat; 0 Other Carbohydrates

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. This recipe
yields 4 to 6 servings.