2 tablespoons olive oil
2 cups chopped onions
16 garlic cloves, finely minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
2 medium russet potatoes, peeled and diced
2 carrots, peeled and sliced thinly into rounds
1/2 cup sherry
Salt and freshly-ground black pepper, to taste
4 thick slices of good-quality bread
1/4 cup grated Parmesan cheese (optional)
1. Heat the olive oil over medium heat in a large soup pot. Add onions and saute, stirring frequently, for 10 minutes, until softened. Add garlic and saute 5 minutes more.
2. Add water and herbs, bring to a boil, then reduce heat to low and simmer soup for 15 minutes. Add potatoes and carrots and simmer for another 15 minutes, or until potatoes are tender. Add sherry and continue to simmer an additional 5 minutes.
3. Season to taste with salt and pepper. Place a bread slice in the bottom of each soup bowl, ladle the soup over the bread, and serve hot, garnished with the cheese, if desired.