Sweet Potato Caramelized Onions (NES)

By hmp13

Ingredients

• Caramelized Onions
• 2 tablespoons salted butter
• 2 large onions, peeled and thinly sliced
• 1/2 cup packed brown sugar
• Salt and pepper
• 1/4 cup balsamic vinegar
• Soup
• 4 tablespoons butter
• 3 whole cloves garlic, peeled and left whole
• 2 cups sliced onions
• 2 cups sliced carrots
• 1/4 cup diced celery
• 8 medium-large sweet potatoes, peeled and cut into chunks
• 10 cups chicken stock
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground nutmeg
• 2 tablespoons Worcestershire sauce
• 2 cups light cream
• 1/2 cup sweet sherry wine
• Salt and pepper
• 1 1/2 cups caramelized onions

Preparation

Step 1

For the caramelized onions: in a large sauté pan melt the butter over medium heat. Add the onions and sauté for 18 minutes. Add the brown sugar, salt and pepper. Sauté an additional 10 minutes. Add the vinegar and continue cooking until the vinegar starts to evaporate and the onions look thick and syrupy, 8 to 10 minutes more. Remove from the heat and let cool. If working ahead, the onions can be stored in a tightly covered container until ready to use.

For the soup: in a stockpot melt the butter over medium-high heat. Add the garlic, onions, carrots, and celery. Sauté for 10 minutes. Add the sweet potatoes and sauté 5 minutes more. Pour the stock over the vegetables and bring to a boil. Reduce the heat to medium and simmer until the sweet potatoes are very soft, 30 to 35 minutes. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the brown sugar, nutmeg, Worcestershire sauce, light cream, sherry, salt and pepper. Puree again until well combined. Stir the caramelized onions into the soup with a spoon.