2 tablespoons olive oil
6 cups thinly sliced Vidalia onions
Freshly ground black pepper
10 peeled garlic cloves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil
2 quarts chicken stock
2 cups diced day-old French bread, trimmed
1/4 cup heavy cream
1/3 cup grated Parmigiano-Reggiano cheese
12 Goat's cheese tortellini
2 teaspoon finely chopped fresh parsley leaves
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