Vidalia Onion Soup

1-1/2  tablespoons		olive oil
6  cups		Fresh Vidalia Onions-sliced
1  teaspoon		Table Salt
1  teaspoon		Ground Black Pepper
2		Dried Whole Bay Leaves
10		Garlic Cloves-chopped
1  tablespoon		Oregano - Fresh
64  fl. oz.		College Inn Chicken Broth - Canned, Fat Free, Lower Sodium
5  pieces		diced day old french bread
1/2  cup		Heavy Whipping Cream
1/2  cup		Kraft Parmesan Cheese

Tip: For nutritional information on all the ingredients in Vidalia Onion Soup just click on each ingredient name. Then adjust the serving size for any Vidalia Onion Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the olive oil in a large heavy pot over medium high heat. Add the onions, 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 oregano, basil, and stock and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

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.

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. In batches, carefully add the tortellini to the hot oil and deep-fry, turning frequently with a long-handled slotted spoon, until golden brown, 1 to 2 minutes. Remove with the slotted spoon and drain on paper towels.

Ladle the hot soup into bowls and garnish with the fried tortellini and parsley.