The famous Bermuda onion, popular the world over, is known for its sweet taste and a flavour so mild some say you can eat them like apples. Here are two great Bermuda Onion soup recipes.
Bermuda Onion and Leek Soup
¼ cup chopped Bermuda onion
1 large potato
1 ½ tablespoons butter
4 cups chicken stock
Dash of pepper and herbs
2 tablespoons chopped chives
Cut off tops of leeks and chop white part only
Peel and cut potato
Melt butter in saucepan and cook leeks until softened
Add onion, potato and stock and let simmer uncovered for 30 minutes. Puree soup in blender
Season and sprinkle with chives before serving
Freezes well for future use, serves 4.
Traditional Bermuda Onion Soup
8-10 Bermuda onions, finely chopped
4 tbs. butter
4 tbs. olive or vegetable oil
3 tbs. flour
6 cups good chicken broth, hot
Bouquet garni (parsley, thyme, bay leaf, tied together)
Freshly ground white pepper to taste
3 tbs. Gosling’s Black Seal Rum
3 or more dashes of Outerbridge’s Sherry Pepper Sauce
Toasted, or sautéed rounds of day-old French bread, topped with Gruyere or Swiss cheese for garnish.
In a pot large enough to contain all the ingredients, sauté the onions in the butter and oil until they are just golden. Sprinkle onions with flour and cook another 5 minutes or so, allowing the mixture to darken only slightly.
Stir in the hot broth, taking care to keep the soup free of lumps. Season with white pepper, drop in the bouquet garni (remove before serving), Gosling’s Black Seal Rum, and simmer for 30 minutes.
Add a few generous dashes of Outerbridge’s Sherry Pepper sauce just before serving.
Top each bowl with a round of French bead sprinkled liberally with Gruyere cheese and melted under the broiler.