Caramelized Onion and Sweet Potato Soup

Chocolate Chocolate Babka
September 27, 2017
Cranberry Meringue Tart
November 17, 2017


serves 10

Prep Time:

10 minutes

Cook Time:

1 hour 20 minutes


store in fridge for up to 4 days

Advanced Prep:

may be frozen


    • 1/4 cup oil
    • 4 pounds onions, halved and sliced into 1-inch slices
    •  4 cloves garlic, roughly chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon white pepper
    • 3 large sweet potatoes, cut into 2-inch chunks
    • 8 cups water, vegetable or chicken stock


Preparation Directions

Heat oil in a large soup pot. Add onions and cook over high heat, stirring often, until onions are well-browned. This takes about 40 minutes. If the onions get a little stuck on the bottom, just stir them. You want the onions to be nicely browned, not burned.

Add garlic, salt, and white pepper and cook for five minutes more. Add the sweet potatoes and water or stock. Bring to a boil and then simmer for 40 minutes, or until the potatoes are soft. Cool slightly.

Purée the soup, using an immersion blender, or in batches in a food processor, until it is completely smooth. If using an immersion blender, purée for three full minutes. Taste for seasonings and add salt or white pepper as needed.

reprinted with permission from The New Passover Menu (Sterling 2015)