Add onion; cook, uncovered, 40 minutes or until golden brown, stirring occasionally. Season vegetables with salt and pepper. Heat oil and butter in a large nonstick skillet over medium heat until butter melts. Do not brown. Add the sweet potato, cauliflower, garlic, cumin, salt, and pepper and sauté for 5 minutes. Add carrots and sweet potatoes and sauté for 10 minutes more until vegetables just begin to soften. In a large stock pot, heat the oil over medium heat. Add water to the pot until it just covers the vegetables (about 4-5 cups) and bring to a boil. Add chicken broth, and spices continue to simmer on low heat for 12-15 minutes. As an alternative to sweet potato casserole, try this 5-ingredient side dish recipe featuring chunks of sweet potato and onion that are seasoned and baked for 35 minutes. Nutmeg, allspice, ginger, and naturally sugary Vidalia onion and sweet potato mingle to evoke pumpkin pie. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Dice 3 spring onions and set aside until potatoes are cooked. The soup (which is served at La Soupe in Cincinnati) is dairy-free, but if you like, swirl in some sour cream or crème fraîche. Recipe … Once you spoon into this rich, broth-based soup, you'll appreciate the time it takes to caramelize the onions. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, 2-3 minutes. During final 5 minutes add roux and 1 c. half n half.