There are several theories about the origin of French onion soup, dating back to Roman times, with the modern cheesy version coming later in the 18th century. The dish's popularity was likely due to the availability of the ingredients. Onions, butter and wine were affordable and easy to obtain. A hunter's version of onion soup includes a generous portion of venison that is braised in the broth, shredded or chopped, and returned to the mixture to form a hearty and protein-rich soup that is flavorful and comforting.
The soup can be made in a large Dutch oven and topped with crusty bread and cheese before serving. The soup can also be ladled into ramekins, topped with crusty bread and cheese, then broiled to finish. Either way, this Hunter's Onion Soup is ideal for camps, serving large families, or making a meal with basic ingredients.
Ingredients to prepare the venison
- 2 lbs. venison roast
- 3 Tbsp oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp garlic powder
Ingredients for soup
- 3 Tbsp butter
- 3 large sweet onion, sliced thin
- 2 bay leaves
- 10 sprigs thyme, bundled
- 1 sprig rosemary
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dry mustard
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup white wine
- 1 loaf French bread
- 8 ozs. Gruyère cheese, grated (optional mozzarella or Swiss cheese)
Directions
- Pat the venison dry with a paper towel. Combine the salt, pepper, paprika, and garlic powder to rub evenly into the surface of the meat.
- Add the oil to a large Dutch oven over medium-high heat. Brown the meat on all sides, then remove it from the vessel.
- In the same Dutch oven where the meat was browned, melt the butter over medium heat and add the onions. Cook until the onions caramelize, stirring frequently, about 10 to 15 minutes, so the onions don't burn.
- Add the bay leaves, thyme, rosemary, Worcestershire sauce, dry mustard, and garlic. Pour the beef broth and white wine over the onions and stir. Add the venison roast to the soup and ensure it is submerged in liquid. Add water if required. Cover the pot and simmer for 45 minutes to 1 hour.
- Remove the venison from the soup and shred or chop it into small pieces. Add the venison back to the soup and simmer for 5 minutes.
- Cut the bread into 1/2-inch slices and toast. Place the bread on the surface of the soup and cover with grated cheese. Place the covered pot in a 350°F oven and cook until the cheese is melted and bubbly. Serve by ladling soup with bread and cheese into each bowl.
Presentation
It is nice to serve the soup in ovenproof ramekins or soup bowls. Fill each bowl ¾ full of soup and top with crusty bread and grated cheese. Place the individual bowls on a baking sheet under the broiler until the cheese is golden brown. Feel free to add cheese to each bowl's bottom and add extra on top for increased flavor and texture.
