Bermuda Onion Soup Recipes

BERMUDA ONION SOUP

Bermuda Onion Soup image

Bermuda onions are very tasty and sweet. If you don't have them, don't worry. Any good onion will do.

Provided by byZula

Categories Clear Soup

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

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)

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.

Nutrition Facts : Calories 2280.8, Fat 47.7, SaturatedFat 14.2, Cholesterol 30.5, Sodium 5408.4, Carbohydrate 381.2, Fiber 23.6, Sugar 12.1, Protein 69.9

BERMUDA FISH CHOWDER

Bermuda Fish Chowder image

Categories Soup/Stew Fish Shellfish Vegetable Dinner Lunch Seafood Clam Shrimp Fall Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 to 8 servings (about 12 cups)

Number Of Ingredients 22

Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded, and chopped
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 cups fish stock or bottled clam juice
5 cups water
2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice, tied in a cheesecloth bag
1/2 teaspoon dried thyme, crumbled
1 teaspoon hot pepper sauce, or to taste
3 tablespoons cornstarch stirred together with 3 tablespoons water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb medium shrimp, shelled and deveined
2 to 3 tablespoons Worcestershire sauce
1/4 cup dark rum, or to taste
2 tablespoons Sherry pepper sauce

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.

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