Bermuda Onion Soup - cooking recipe

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)

Preparation

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.