Bermuda Onion Soup

11 ingredients
6 steps

Ingredients

  • 8 -10 bermuda onions, finely chopped
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 3 tablespoons flour
  • 6 cups chicken broth, hot
  • bouquet garni (parsley, thyme, bay leaf, tied together)
  • fresh ground white pepper, to taste
  • 3 tablespoons goslings black seal rum
  • 1 teaspoon sherry pepper sauce (to taste)
  • 6 rounds day-old French bread (toasted or sauteed and topped with Gruyere or)
  • swiss cheese (to garnish)

Directions

  1. 1
    In a pot large enough to contain all the ingredients, saute the onions in the butter and oil until they are just golden.
  2. 2
    Sprinkle onions with flour and cook another 5 minutes or so, allowing the mixture to darken slightly.
  3. 3
    Stir in the hot broth, taking care to keep the soup free of lumps.
  4. 4
    Season with the white pepper, drop in the bouquet garni (remove before serving), the rum and simmer for 30 minutes.
  5. 5
    Add a few generous dashes of sherry peppers sauce just before serving.
  6. 6
    Top each bowl with a round of French bread sprinkled liberally with Gruyere cheese and melted under the broiler.

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