2 Tbsp. cooking oil
3 cups thinly sliced onion
2 Tbsp. sugar
1/8 tsp. freshly ground black pepper
2 Tbsp. grated fresh ginger
8 carrots (about 1 1/4 lb.)
1 sweet potato
6 cups chicken broth
1 cup half-and-half or light cream
1. For caramelized onions, in large skillet heat oil over medium heat. Add sliced onion, sugar, and pepper; reduce heat to low. Cook, covered, 30 minutes, stirring twice. Add ginger. Cook, uncovered, 20 to 30 minutes more or until onion is golden brown stirring occasionally. Divide in half.
2. Meanwhile, peel carrots and sweet potato and cut in 1-inch pieces. In large saucepan or Dutch oven combine broth, carrots and sweet potato. Bring to boil; reduce heat. Simmer, covered, 40 minutes or until vegetables are very tender. Add half the caramelized onions. Puree until nearly smooth with handheld blender or process 2 cups at a time in food processor. Add cream; heat through. Season to taste with salt and ground black pepper. Top with remaining caramelized onions.
Saturday, November 17, 2007