Sweet Onion Soup With Fried Cheese Tortellini
From chef and author Emeril Lagasse
Sweet onions, French bread, tortellini, and a delectable mixture of spices are combined in Emeril Lagasse's recipe for Sweet Onion Soup with Fried Cheese Tortellini.
Emeril's original recipe calls for vidalia onions, but a fast growing fungus and extreme temperatures have killed about 60 percent of the 2002 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.
Ingredients
Directions
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-hanled 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.
Sweet Onion Soup With Fried Cheese Tortellini
Cold Sendgalese Soup
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.
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-hanled 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.