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french onion soup *for canning

1/13/2015

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    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

Ingredients: 
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 

Directions:
  • Slice onions and place into a large stockpot with 1 Tbs butter and a pinch of sugar, you can caramelize the onions in batches and place all back into pot to keep hot. However, since canning really cooks them down - I basically "sweated" the onions in the stock pot until translucent and cooked down a bit. 
  • While the onions are cooking down, prepare jars, lids, rings and canner. It's also a good time to start your broth.  If you have homemade - its a great use but, store bought is fine too.  I brought my broth to a quick boil - adding in all my spices and bay leaf and lowered to a simmer for a good 20-30 minutes or until onions are ready for jarring. 
  • When onions and broth are ready, use tongs (and funnel over hot, clean jars) to add 2 cups of onions to each Quart jar (or 1 cup of onions to each Pint jar.) 
  • Top all your jars with the prepared broth to 1 inch head-space.
  • Fill all your jars with onions first, then split the broth between all the jars - that way, if you run short on broth - just heat up some more plain beef broth and top off the jars.
  • ​Make sure to use your de-bubbler tool to get any trapped air out, and add more broth if needed to bring back up to 1 inch head-space. 
  • Using a damp cloth moistened with white vinegar, wipe the jar rims and add hot lids and rings, tightening on to fingertip tightness and place into canner. 
​
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!! 



To serve:  
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/
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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email