Onion soup with rosemary

Ingredients

2 tbsp. olive oil
3 lb. onions, peeled and chopped into 1-inch pieces (about 9 to 10 onions)
1 tbsp. chopped garlic
1/2 lb. potatoes, peeled and chopped into 1-inch pieces (about 1 1/2 cups or 1 large potato)
2 bay leaves
2 rosemary sprigs
6 thyme sprigs
8 cups boiling water
1/2 tsp. white pepper
Salt, to taste (optional)

Directions

Warm olive oil in a large soup pot over low heat. Add onions and garlic. Cover and cook for 30 minutes, stirring occasionally. Add potato, bay leaves, rosemary, thyme and water. Cover and simmer for 45 minutes. Remove bay leaves and herb stems. Purée in a blender. Add pepper and salt to taste.

Serves 8