While I make a wonderful french onion soup from scratch (it is in the recipes listed on my site) and never pass up the chance to make some - I liked the idea of making a few quarts or pints for pressure canning - quick to grab, use in recipes and enjoy!
French Onion Soup
*for Pressure Canning
makes approx. 4 quarts or 8 pints
6 pounds organic onions, sliced
1 Tbs butter
pinch of sugar
12 cups beef broth (your own, homemade broth... or store bought will do)
3/4 cup red wine
1 bay leaf (remove before jarring broth)
1 tsp dried thyme
1 tsp dried parsley
3/4 tsp. garlic powder (or 1/2 tsp minced garlic)
salt (canning or sea salt) and pepper to taste
Process Quarts of soup in Pressure Canner for 75 minutes. Process Pints for 60 minutes.
NCHFP "Soups" Guidelines Here
Make sure to check your altitude before canning!!
Slice a baguette on a diagonal into 1/2″ pieces. Butter bread and toast lightly in a hot oven, add 2-3 Tbs. grated Gruyere or Emmentaler cheese and broil until bubbly and brown.
Heat the soup to a low boil for at least 10 minutes.
Serve each bowl of soup with a couple of cheese toasts.
*Adding a dash of cognac before serving is optional but, traditional.
Kitchen Tip: Use a Pint of this soup when making savory beef dishes like Pot Roast, Steak Tips & Gravy - it adds a depth of flavor to your final dish.
Recipe and Photos by: Diane Baker for Canning and Cooking at Home
PINTEREST PIN: http://www.pinterest.com/pin/530510031080591533/