Vadalia Onion Soup
CATEGORIES
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
DIRECTIONS
  1. In a large soup pan over medium-high heat, heat the oil.
  2. Add the onions. Season with salt and pepper. Saute the onions and cook for 8 minutes or until wilted.
  3. Add the garlic cloves and continue to cook for about 2 minutes.
  4. 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.
  5. Stir in the bread and cream. Increase the heat to medium-high and cook for 10 minutes.
  6. Using a hand blender, process until smooth (we use a regular blender).
  7. Stir in the cheese. Season with salt and pepper.
  8. Ladle in soup bowls to serve. Garnish with parsley.
  9. Recipe By: Emeril Lagasse
  10. Source:
  11. "FoodTV.com"
RECIPE BACKSTORY
Recipe By: Emeril Lagasse Source: "FoodTV.com"