Ingredients

serves 6 to 8

　　2 tablespoons expeller-pressed vegetable oil

　　3 medium-large yellow onions, thinly sliced (5 cups)

　　2 tablespoons chopped fresh ginger

　　4 large garlic cloves, chopped

　　Kosher salt and freshly ground white pepper

　　1/4 cup dry white wine

　　2 pounds (about 4) white sweet potatoes, peeled and sliced into 1/2-inch-thick rounds

　　1/2 cup sake

　　2 tablespoons mirin

　　1/2 cup heavy cream

　　3 tart apples, peeled, quartered, cored, and cut into 1/2-inch pieces

　　3 tablespoons sweet white miso

　　

Step 1

Heat the oil in a heavy 6-quart pot over low heat, and add the onions, ginger, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook slowly until the onions are soft but not browned, 20 minutes or longer.

　　

Step 2

Add the wine and cook, uncovered, for 5 minutes, until slightly reduced. Add the sweet potatoes, 5 cups water, and the sake, mirin, cream, and 2 teaspoons salt. Cover and simmer until the sweet potatoes are half-tender, about 6 minutes. Add the apples and cook until both the apples and the potatoes are tender, about 10 minutes. Remove from the heat, add the miso, and puree in batches in a blender, or in the pan using an immersion blender. Adjust to the desired thickness with water, and check the seasoning before serving.

　　Cooking in the Moment