Bermuda onions are world-famous for being so deliciously sweet you could take a bite out of them, like an apple. Perhaps it was this very idiom that inspired the making of the first Bermuda onion pie. We can’t say for sure, but what we do know is this vintage recipe is the perfect balance of sweet, salty, and flaky and we would take a slice of this golden goodness over apple pie any day.


One roll of pre-made all butter pastry, rolled out and cut to fit an 8 inch pie shell
6 medium Bermuda onions
2 tablespoons flour
4 slices bacon
2 eggs
1/2 cup of water
1/4 teaspoon salt
6 tablespoons powdered milk
Fresh Bermuda thyme


Prepare pastry in the pie plate, bake for 10 minutes at 350 degrees using baking parchment and pie weights/dried beans to weigh down the centre. Slice onions thinly. Fry the bacon in a pan on medium heat until crispy, then place on  a piece of paper towel to drain.Fry onions and thyme in bacon fat, over medium heat until brown, cover the pan with a lid between stirs to prevent hot oil from spattering. Meanwhile, mix the dry milk with the flour and eggs and beat until smooth. Add water and salt and mix until combined. Take your crispy bacon and crumble into your sweet sautéed onions and then spoon the onions and bacon into the pie crust. Pour liquid mixture over top of the onions. Bake at 350 for 40 mins, or until the pie has set. Serve hot.