export of that vegetable to foreign shores.

The Bermuda onion is renowned for its mild, sweet flavour, and Bermudian cooks use it extensively.

Old-timers relate how the smell of fried onions wafting from a kitchen was once considered a sign of wealth -- and something poorer folk enjoyed imitating to mislead passers-by! Onions have been around for thousands of years, and by now you'd think there are no new ways to serve them, but author Nancy Valentine in her newly published cookbook, All about Bermuda Onions, has come up with some interesting ways among the familiar to expand the culinary repertoire. They include onion brick, onion marmalade and onions in apple jelly.

In addition to the recipes, which are short and uncomplicated, Ms. Valentine includes other information in her new book, including the history and health benefits of onions.

Here's a recipe sampling ONION RELISH 24 small onions 1 cup olive oil 1 cup vinegar 11 cups water 1 clove garlic, chopped 1 tsp. salt 1 tsp. dry mustard 1 tsp. mustard seed 1 tsp. pepper 1 clove 1 tsp. sugar 1 cup raisins minced parsley BOIL unpeeled onions 5 minutes, drain and peel. Add oil, vinegar, water, seasonings and sugar. Simmer until tender. Add raisins and simmer 3 minutes longer. Chill and add parsley. Serves 6.

*** ONION MARMALADE 2 tbsp. olive oil 4 lb. onions 1 tsp. salt 2 tsp. pepper 1 cup red wine 1 cup red-wine vinegar 21 cups chicken broth 2 tbsp. sugar 1 cup pitted olives, halved PRE-HEAT oven to 425 degrees. Peel and cut crosswise into thin slices. Warm olive oil in large skillet. Add onions, salt and pepper. Cook, stirring constantly, about 5 to 10 minutes. Mix wine, vinegar and chicken broth in glass bowl. Pour over onions. Sprinkle with sugar and bake about 1 hour; after 45 minutes stir every 5 minutes. Spread thick layer of onion marmalade on pizza dough, English muffins or pita pockets; return to oven and heat.

*** ONION SOUFFLE 1 cup cooked onions (steamed or microwaved) 2 tbsp. butter 2 tbsp. flour 1 cup milk 1 cup evaporated milk 3 eggs, separated salt paprika nutmeg 2 tbsp. chopped parsley PREPARE onions, drain and mince. Melt butter and blend in flour. Stir in milk and add onions. Remove from heat and stir in beaten egg yolks and seasoning.

Cool slightly. Beat egg whites until stiff and stir into mixture. Bake in 7'' souffle dish 40 minutes in pre-heated 325 degree oven. Serves 4.

*** ONION PATTIES 21 cups finely chopped onion 3 cup flour 1 tbsp. cornmeal 2 tsp. baking powder 2 tsp. sage 1 tsp. salt 2 tbsp. minced parsley 3 dashs Outerbridge's pepper sauce 3 cup milk 1 tbsp. oil MIX flour, cornmeal, baking powder sage and salt. Add onions. Add parsley, pepper sauce and parsley. Blend thoroughly. Form into patties. Cook in oil in skillet until golden brown; turn and brown on other side. Makes 15 patties.

*** PISSALADIERE 1 lb. onions, chopped 1 cup olive oil extra oil for pan 2 tbsp. butter 2 cloves garlic, minced thyme salt and pepper 2 English muffins, split 8 anchovy fillets 16 pitted ripe olives COOK onions, garlic and thyme in butter and oil 30 minutes. Pour thin film of oil over metal plan. Place muffins face up. Spoon on onion mixture. Criss cross tops with anchovy strips. Add olives in centre. Drizzle with oil. Bake 20 minutes in hot oven.

*** ONION KUCHEN 4 large onions, sliced 2 tbsp. butter 2 eggs, beaten 1 cup sour cream 1 tsp. salt 1 tsp. pepper 1 tsp. caraway seeds 4 slices rye bread 4 slices bacon, halved SAUTE onions in butter until tender. Mix eggs, sour cream and seasoning. Place bread in greased pie dish. Cover bread with onions. Pour sour cream over onions. Cut bacon in halves and place on top. Bake in preheated oven 375 degrees F. for 25 minutes. Serves 4.

*** MICROWAVE ONION QUICHE 3 cups onions, sliced 2 tbsp. butter 16 oz. cottage cheese 1 cup whipping cream 2 egg yolks 1 tsp. salt 1 tsp. pepper 9baked pastry shell MELT butter in microwave browning skillet in microwave for 1 minute. Add onions, microwave 4 minutes. Stir every minute.

Warm cheese, cream and eggs in microwave for 1 minute. Season and pour into pie shell. Add onions over filling. Microwave 10 minutes, turning every 2 minutes. Let stand 5 minutes before serving. Serves 6.

Helpful hint: Never store onions with potatoes, onions will take on moisture from potatoes. Onions do best stored in a cool dry well ventilated place.

Baskets are suitable for storing onions. They may also be refrigerated in open mesh bag.

*** STUFFED BERMUDA ONIONS 6 large Bermuda onions 1 cup ripe olives 1 grated cheese 2 tbsp. chopped parsley 1 tsp. poultry seasoning 1 tsp. pepper 1 cup butter 1 cup bread crumbs Paprika 1 tsp. salt 1 tsp. sage PAR-BOIL onions for 20 minutes. Drain and cool. Chop olives and combine with bread crumbs, cheese and seasonings. Scoop out onion centres and fill with stuffing. Bake covered at 350 for 20 minutes. Uncover and bake 10 minutes longer. Serves 6.

*** NANCY'S FAVORITE ONION PIE 2 lbs. Bermuda onions, minced 3 tbsp. margarine 1 tbsp. cooking oil 11 tbsp. flour 3 eggs 2 oz. grated Swiss cheese 2 cup skimmed evaporated milk 1 tsp. salt 1 tsp. pepper Dash nutmeg 1 8-inch partially baked pastry shell SAUTE onions in margarine and oil until tender. Sprinkle onions with flour and cook 2-3 minutes. Cool. Beat eggs in mixing bowl with milk and seasonings. Mix in onions and half the cheese. Pour into pastry shell. Sprinkle remaining cheese on top. Bake 25-30 minutes at 375 degrees F.

*** ONION AND OLIVE POULTRY STUFFING 2 cups onion, chopped 4 cups water 3 cups bread crumbs 1 egg 1 cup butter 1 tsp. salt 1 tsp. paprika 1 tsp. poultry seasoning 1 cup sliced olives SIMMER onions in salted boiling water for 10 minutes. Drain. Mix with bread crumbs. Melt butter and beat egg and add to mixture. Add seasoning and olives.

Moisten with stock if necessary. Makes 4 cups.

Helpful hint: To remove onion odour from pots and pans, wet and sprinkle with salt and let stand, rinse with hot water.

*** ONION AND APPLE STUFFING 7 cups soft bread crumbs 1 cup raisins 3 cup melted butter 1 cup chopped onion 1 clove chopped garlic 1 cup chopped celery 3 cups diced tart apple 1 chopped parsley 2 tsp. salt 1 tsp. paprika BOIL raisins for 5 minutes. Drain and add to bread crumbs. Saute onion, garlic and celery for 5 minutes. Mix all ingredients together. Makes 12 cups.

Helpful hint: When roasting wild duck, goose or pheasant, loosely fill cavity with one or more peeled onions to reduce gamey taste.

*** FRENCH FRIED ONION RINGS 2 lbs. onions milk flour (thin pancake mix batter may be used in place of flour) vegetable oil CUT onions into 1 inch slices. Cover with mixture of 1 milk and 1 water and let stand 30 minutes. Drain onions and dry on paper towel. Dredge in flour.

Brown in deep fat (360 degrees F.) Drain on paper towel and salt.

To freeze rings: Spread on cookie sheet without onion rings touching and place in freezer. When rings are frozen remove and place in plastic bags tightly locked.

*** ASIAN ONION PANCAKES 1 egg 1 cup chicken broth 2 cup all-purpose flour 1 tsp. salt 1 slice bacon, minced 1 cup small green onions, sliced vegetable oil BEAT egg with chicken broth. Add flour and salt and mix until smooth. Pour 1 tbsp. oil into heavy skillet and heat. Pour in pancake mixture. Flip when bottom is golden and brown other side. Serve with curry or chili.

*** ONION POPOVERS 1 medium onion, chopped 3 tbsp. margarine 1 cup sifted flour 2 eggs 3 tsp. salt 1 tbsp. shortening 1 cup evaporated milk SAUTE onions in margarine. Preheat oven to 375 degrees F. Grease custard cups and place on baking sheet. Sift dry ingredients and cut in shortening. Beat eggs and milk together and add onions. Add flour mixture and heat until smooth. Fill cups 1 full. Bake for 50 minutes. Remove from oven and slit sides to let out steam. Return to oven for 10 minutes. Makes 12.

*** CHILLED ASPARAGUS AND BERMUDA ONION SOUP 8 jumbo asparagus spears 3 Bermuda onions, chopped 11 pints chicken stock 1 bay leaf 1 oz. butter Salt & pepper to taste TRIM bottoms from asparagus and peel away tough outer skin. Chop stalks. Save spear tops to garnish soup. Saute Bermuda onion in butter until golden brown, then add the chopped stalks. Quickly saute and add chicken stock (a good chicken stock will be jelled). Add bay leaf and bring to the boil until asparagus is tender. Season to taste and puree in a blender or liquidiser.

Blanch the asparagus tips in boiling water for garnish, then split in half lengthwise. Serves 8. Chef: Paul Gilmour.

This soup can be served hot or cold, and if you are not watching your calories, top off with heavy cream or plain yogurt.