Sweet Potato Fries with Garlic

Ingredients:

Caramelized onions

• 3 tbsp. l. olive oil
• 2 red onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper

French fries

• 1 kg sweet potato (about 3 medium tubers), washed, unpeeled and cut into strips measuring 10 x 0.5 cm (like French fries), soak in ice water
• Rapeseed oil or vegetable oil
• 2.5 cups of flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp coarse salt

Sauce

• 1/4 cup (55 g) unsalted butter, room temperature
• 1 tbsp chopped fresh thyme
• 3 cloves garlic, crushed
• 220 g grated Fontina, for serving

Preparation:

1. Caramelized onions:
   
   Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, vinegar, salt, and pepper and cook, stirring occasionally, until the onion is deep golden, about 20 minutes.
2. French fries:
   
   Drain the sweet potatoes and dry them completely on a clean kitchen towel.
3. Fill a large, heavy-bottomed saucepan about a third full with vegetable oil. Heat over medium-high heat until a deep-fry thermometer reads 190°C (355°F). If you don't have a thermometer, drop a piece of bread into the oil; it should brown in about 5 minutes.
4. While the oil is heating, in a large bowl, whisk together the flour, baking powder, baking soda, salt, and 2.5 cups of water until smooth. Dredge the sweet potatoes in the batter. Drop 8-10 pieces into the oil, allowing any excess batter to drip back into the bowl. Fry until golden brown and crisp, 5-6 minutes. Drain on paper towels. Repeat with the remaining sweet potatoes.
5. Sauce:
   
   In a small skillet, melt the butter over low heat. Add the thyme and garlic and cook for 2 minutes. Pour the sauce over the fries and gently toss to coat.
6. Place the fries on a platter and top with caramelized onions. Sprinkle with cheese and serve immediately.