Bermudian onion pie — sweet Bermuda onions (the famously mild local variety) slowly caramelized with butter, layered into a buttery pastry crust with cheese and herbs, and baked into a fragrant savory tart. A tribute to the Bermuda onion that gave islanders their nickname.
The Bermuda onion was the island's defining 19th-century agricultural export — Bermudians shipped onions to New York throughout the 1800s, earning the nickname 'Onions' for islanders. Onion pie celebrates this heritage and remains a Sunday-lunch and family-gathering favorite. The dish reflects British savory-pie traditions.
Cut a wedge of warm Bermuda onion pie — golden-brown lattice crust, pale custard filling visible between the strips, deep amber-caramel onion layers glistening. Bite: the pastry shatters into buttery flakes; the filling is rich-custardy, the Bermuda onions intensely sweet (almost candy-like from the long caramelization) but balanced by the savory cheddar and thyme; the cream adds a smooth texture. Sip cold cider alongside — the apple acidity cuts the richness. Sunday lunch on a Bermudian veranda; this is heritage food honoring the island's onion legacy.
Slow caramelization (30-35 min) is what transforms Bermuda onions from sharp to sweet — the natural sugars Maillard-react with proteins. Rushing this step gives undeveloped onions. Pastry must be cold or it tears; refrigerating between steps is essential. Egg-cream custard sets at lower temperature than the pastry browns; checking at 35 min prevents overcooking the custard.
Variations
Bermuda onion pie with bacon added. Vegetarian (no cream, with cashew). With added leek (sweeter, milder). With mature cheddar (sharper) vs gruyere (nuttier). Mini onion tarts. With caramelized shallot substitute. With added thyme-and-rosemary.
On the Palate
Where Bermuda Onion Pie sits in the Bermudan flavor cloud
Ingredients
Serves 6
How it's made
10 steps · 45 min active · 45 min waiting
- 132 min
Make pastry: combine 300 g all-purpose flour, 1 tsp salt, and 200 g cold cubed butter in a bowl. Rub butter into flour until pea-sized lumps. Add 80-100 ml cold water; gather into a dough. Rest 30 min refrigerated.
- 26 min
Caramelize onions: thinly slice 1.2 kg Bermuda onions (or substitute sweet vidalia onions).
- 333 min
Melt 100 g butter in a wide heavy pan over medium-low heat. Add onions and 1 tsp salt; cook 30-35 min, stirring occasionally, until deeply golden-brown and reduced to about 1/3 volume.
- 411 min
Stir in 1 tbsp fresh thyme, 1/2 tsp black pepper, 1/4 tsp ground nutmeg. Cool 10 min.
- 512 min
Preheat oven to 190°C. Roll out 2/3 of the pastry to fit a 23-cm pie pan. Place in pan; chill 10 min.
- 62 min
Whisk 3 large eggs with 200 ml double cream + 1 tsp Dijon mustard.
- 74 min
Spread caramelized onions in the pastry shell. Pour egg mixture over. Sprinkle 100 g grated mature cheddar.
- 84 min
Roll out remaining pastry; cut into strips for a lattice top (or cover whole). Brush with beaten egg.
- 937 min
Bake 35-40 min until pastry is golden and filling is just set.
- 1016 min
Rest 15 min before slicing. Serve warm with a green salad and a glass of cold cider.
