Vadalia Onion Soup

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Why I Love This Recipe

Recipe By: Emeril Lagasse



Ingredients You'll Need

2 tablespoons olive oil
6 cups Vadalia onions -- thinly sliced
black pepper -- freshly ground
10 cloves garlic -- peeled
1 tablespoon fresh tarragon -- chopped
1 tablespoon fresh oregano -- chopped
1 tablespoon fresh basil -- chopped
2 quarts vegetable stock
2 cups day old French bread -- trimmed
1/4 cup heavy cream
1/3 cup parmigiano-reggiano cheese -- grated
2 teaspoons fresh parsley -- finely chopped


In a large soup pan over medium-high heat, heat the oil.

Add the onions. Season with salt and pepper. Saute the onions and cook for 8 minutes or until wilted.

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

Stir in the chopped herbs (except parsley) and stock. Bring the liquid to a boil and reduce the heat to medium-low. Simmer for 30 minutes.

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

Using a hand blender, process until smooth (we use a regular blender).

Stir in the cheese. Season with salt and pepper.

Ladle in soup bowls to serve. Garnish with parsley.

Recipe By: Emeril Lagasse



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