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Vadalia Onion Soup


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

2 tablespoons olive oil
6 cups Vadalia onions -- thinly sliced
salt
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


Source:


"FoodTV.com"


Pairs Well With


Notes

Recipe By: Emeril Lagasse

Source:

"FoodTV.com"

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