Best Bermuda Onion Soup Recipes

BERMUDA ONION SOUP

Steps:

• In a pot large enough to contain all the ingredients, saute 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 slightly.
• Stir in the hot broth, taking care to keep the soup free of lumps.
• Season with the white pepper, drop in the bouquet garni (remove before serving), the rum and simmer for 30 minutes.
• Add a few generous dashes of sherry peppers sauce just before serving.
• Top each bowl with a round of French bread sprinkled liberally with Gruyere cheese and melted under the broiler.

BERMUDA FISH CHOWDER

Steps:

• Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
• Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
• Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.

FRENCH ONION SOUP

Steps:

• Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.
• Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook looooow and sloooooooooow. That's right low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, DO NOT TRY! Caramelized onions take a long time, about an hour, accept it and move on.
• When the onions are very brown and have gotten considerably smaller, add the sherry and cook until the sherry has reduced by half. Add the bay leaves, thyme bundle and chicken stock. Bring to a boil and reduce heat and simmer for at least 1 hour. TASTE for seasoning, you probably will need to season with salt. If the stock reduces too much add water to keep the liquid level up- this IS a soup after all. When done, the soup should be thick and very full flavored. TASTE! You may need to resason, caramelized onions are very sweet and require a fair amount of salt.
• Toast or grill the baguette slices. Fill ovenproof crocks 3/4 of the way with the onion soup, float 2 toasts in each bowl and top with grated Gruyere. Place the crocks under the broiler to melt the cheese and make it brown and bubbly. Top with chopped chives.
• Voila!!

SLOW COOKER ONION SOUP

Steps:

• Melt butter in a skillet over medium heat; cook and stir sweet onion and red onion in melted butter until softened, about 10 minutes. Cook and stir garlic into onion mixture until fragrant, about 2 minutes. Transfer to a slow cooker.
• Pour beef stock, brandy, soy sauce, and Worcestershire sauce into slow cooker. Season with salt and black pepper.
• Cook soup on High for 4 to 5 hours.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Ladle the soup into 3 oven-proof bowls; top with croutons and a slice of Provolone per bowl.
• Broil in the preheated oven until cheese melts and begins to brown, about 3 minutes.

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.