Bermuda Onion Soup Food

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

PETIT TROIS'S FRENCH ONION SOUP

Steps:

• Veal stock:
• Preheat oven to 425°F. Place a wire rack inside a rimmed baking sheet and place bones on top. Roast bones (undisturbed) until deep golden brown, 40-50 minutes. Transfer to a large pot and add 5 quarts of water. Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface. Remove from heat.
• Meanwhile, in another large pot, heat oil over medium-high. Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10-15 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 6-8 minutes.
• Add bones along with liquid, garlic, thyme, and bay leaf to vegetables. Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours. Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers.
• Do Ahead
• Stock can be made 5 days ahead. Let cool; cover and chill, or freeze up to 1 month ahead.
• Soup and assembly:
• Heat oil and butter in a large pot over medium heat. Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes. Transfer garlic to a plate.
• Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60-70 minutes (and no, this process can't be rushed at a higher temperature).
• Add Sherry and stir, scraping up any browned bits from bottom of pot. Stir in 8 cups veal stock. Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine. Add to pot; bring mixture to a boil. Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45-50 minutes.
• Heat broiler. Divide soup among bowls and top each with a toast and a slice each of Gruyere and Emmenthal cheese. Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes. Let cool for a minute or so before serving.

FRENCH ONION SOUP

Steps:

• Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and float several of the Gruyere croutons on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

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:

• Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

ONION SOUP - TRADITIONAL FRENCH

Steps:

• Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
• Heat the butter with the oil in a large saucepan until melted. Add the onions and cook gently over medium heat and occasionally stir. When the onions are completely soft and slightly light golden.
• Add the sugar, pinch of salt and increase the heat to high. Cook for about 2 minutes until the onions caramelize slightly.
• Stir in flour and cook for about 1 more minute until light brown. Pour in the beef stock, the oxtails, red wine, fresh thyme, add pepper to taste, and bring to a boil. Lower the heat, partially cover and simmer for about 50 minutes.
• Remove the oxtails and the thyme. Add the Cognac to the soup. Stir well. Taste and adjust the seasoning.
• Turn on the broiler. Leave the door open while reaching the temperature.
• Ladle the soup in 4 French onion soup terrines. Cover with the baguette and pile on the Gruyere cheese. Place the terrines on a cookie sheet.
• Put the soup terrine under the broiler until the cheese melts.
• Serve immediately.