The state vegetable of Georgia, the Vidalia onion is sweet, not hot. I’ve taken bites out of raw ones. Try that with a standard yellow onion! Available April through late fall, get ’em while you can. If they’re unavailable, substitute with another variety of sweet onion. In a pinch, standard onions can be sweetened while sauteing with brown sugar or honey. Cubed venison simmers in the oniony, beefy broth before topping with a crusty blue cheese toast. Talk about flavor!
Vidalia Onion Soup and Blue Cheese Toast
- stock pot or Dutch oven
- 2 tbsp olive oil
- 3 cups venison, cut into 1-inch cubes
- salt and pepepr
- 3 tbsp butter
- 5 pounds Vidalia onions, thinly sliced
- 2 tsp dry thyme
- 6 cloves garlic, finely chopped
- ¼ tsp crushed red pepper flakes
- 2 quarts beef broth
- ½ cup dry sherry
- 2 tbsp Worcestershire sauce
Blue Cheese Toast
- 1 sourdough baguette
- olive oil
- 1 cup blue cheese, crumbled
- Prepare blue cheese toast. Slice baguette into 1-inch-thick slices, and arrange on baking sheet. Brush a light coating of olive oil over exposed side of the slices. Sprinkle blue cheese over top, and lightly brown in a 325-degree oven.
- Heat olive oil in a large stock pot or Dutch oven. Season venison with salt and pepper, add to the pot and brown evenly. Add butter, onions, thyme, garlic and red pepper flakes. Reduce heat to low and simmer for 10 minutes. Add broth, sherry and Worcestershire sauce. Cover and simmer for 1 hour or until venison is tender.
- To serve, ladle soup into bowls, and top with blue cheese toast.