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! Although Bermuda farmers no longer produce enough to export, this spring the local variety will crop up in grocery stores and vegetable stands across the island. As the season approaches, we wanted to be sure that you were armed with your onion facts and ready with your recipes, because it would be a crying shame if you missed the opportunity to taste a big, fresh-from-the-garden Bermuda onion whether you like them raw or cooked!

Onions are a good source of vitamin C, vitamin A and potassium. They are low in calories and can be considered a diet food. They have been used for centuries as natural remedies for everything from tumors to bacterial infections. The story is often told in Bermuda about a small boy who arrived at school one day with a piece of roast onion in his ear. When asked by his teacher why he had an onion in his ear, he explained that his Granny put it there when he complained of an earache.*


Here are two great Bermuda Onion soup recipes!


Bermuda Onion and Leek Soup


¼ cup chopped Bermuda onion

2 leeks

1 large potato

1 ½ tablespoons butter

4 cups chicken stock

dash 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.