Bermuda Onion Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 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)

Recipe

• 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 sprinkle onions with flour and cook another 5 minutes or so, allowing the mixture to darken slightly.
• 3 stir in the hot broth, taking care to keep the soup free of lumps.
• 4 season with the pepper, drop in the bouquet garni (remove before serving), the rum and simmer for 30 minutes.
• 5 add a few generous dashes of sherry peppers sauce just before serving.
• 6 top each bowl with a round of french bread sprinkled liberally with gruyere cheese and melted under the broiler.