Saturday, October 27, 2012

Canning Stress-Free French Onion Soup


What could be better than a rich, hot bowl of French Onion Soup on a chilly winter evening...

Here's how I made a batch to have on hand...

I sauteed...

7 medium onions, sliced

in...

2 Tbsp. butter

until softened and caramelized.

I divided the sauteed onions evenly among 5 quart canning jars I had previously washed well and sterilized by boiling in water.



For the soup part...

In my large stainless steel saucepan, I mixed together...

12 cups beef broth (your own, homemade broth... or storebought will do)
3/4 tsp. garlic powder
2 tsp. steak sauce (any kind)
2 tsp. salt (I used canning salt)

Bring the mixture to a boil, stirring occasionally.



I ladled the hot broth over the sauteed onions in the quart jars, leaving a one inch headspace.



Using a damp cloth, I wiped the jar rims and added my hot lids and rings, tightening on to fingertip tightness.

I then processed the jars of soup in my pressure canner at 10 pounds pressure for 75 minutes.

After processing, I allowed the pressure in the canner to drop to zero on its own... then opened it up and removed the jars using my jar lifter, setting the hot jars of soup on a folded dish towel on the counter to cool and to listen for the PING! of each successfully sealed jar.




All we need to do when we want French Onion Soup for dinner, is open a jar, heat it up... add a baguette or some croutons and some good mozzarella and Yumminess in a jar!

Not only is making delicious meals such as this french onion soup and canning food exciting and a great hobby it's also something that makes for an excellent source of stress relief. I would suggest it to anyone who likes to cook, needs a good hobby and has some free time!

For a printable copy of this recipe, click here.

54 comments:

  1. I love French Onion soup! I may have to give this one a try. Thanks!

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  2. Thank you so much for sharing!
    If it wasn't for this post, I wouldn't even have thought about this! Thanks again!

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    Replies
    1. P.S. Thanks for the detailed instructions, and pictures to go along with it, It makes all the difference in the world, to have visual guidance along with written instructions. :-)

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  3. Could you do this without the pressure cooker, just using the water bath...love onion soup but don't have a pressure cooker.

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    Replies
    1. From what I've read on the internet (I was curious as I do not have one either), it looks like that would be a no-go because of the vegetable, oinion. It could work with fruit, but not with something like a veggie :/

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    2. Gotta have a pressure canner for this recipe, sorry. ~~Granny

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    3. How much water do you put in the canner?

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    4. How much water do you put in the canner?

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  4. Will be making this . I do a lot of canning but never thought to can soup.

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  5. I just brought home a huge bag of onions from costco. Great idea!

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  6. soooo happy to find your site....can't wait to see all of it. i caught the canning bug this summer and CAN't stop. sorry, i couldn't help myself...that's some really bad canning humor

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  7. Watch u wont catch fire if u talk too much.

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  8. Great idea to can French Onion soup... I always make a huge pot of it & then freeze it in individual sized containers in the freezer, but next time I'll can them instead.
    My recipe is somewhat different than yours, but to each their own..
    Thanks for the great idea of canning it!

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  9. I canned 14 qts of this last year and it has been one of the most asked for soups in our family since. Now I need to can more of it.

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  10. I don't have a canner but I do have a pressure cooker but it will only do 15 lbs. of pressure so how many minutes should I pressure the soup at 15 lbs.? I am anxious to do this if you could please give me this info I would greatley appreciate it.
    Thanks,
    Elaine Stanley

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    Replies
    1. Elaine, I would pressure it at 15 lbs. for 50-60 minutes. ~~Granny

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    2. Just be sure you never can in a pressure cooker. Only can in a pressure cooker/canner, like the All American canners. :)

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  11. This comment has been removed by the author.

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  12. Can you add white wine to the recipe and then can it?

    Thanks!

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  13. I am trying this tomorrow, picked up my onions today and am good to go! Thanks for sharing, I cant wait, sometimes it makes me laugh that a good recipe and my canning jars can make me so happy :)
    Kim

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  14. YUM! I never thought to can this up ahead. Onions often go on sale cheap in November. I'll have to put some up. This is such a great base for other dishes, too.....not just soup!

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  15. Thank you for the great idea. I saved my pork bones in the freezer until I got 10 from pork chops. Added a whole head of garlic and carrots in crockpot. Added rosemary, canning salt, and water to nearly the top. Cooked it all might. Put in fridge. When solid, skimmed off fat. Strained. Did the rest like you said but in pints for my family size. Canned one run that turned out wonderfully. I'm canning my second run right now! God bless!

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  16. this is some of the best onion soup. I used pork broth,chicken,beaf just to try other things just throw what ever and it comes out great

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  17. Hi!
    Just curious as to the type of steak sauce you use in your recipe? A-1, Heinz 57??????
    Anxious to try this!
    Thanks!
    Cheryl

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    Replies
    1. I used HP Sauce which is similar to A-1 ~~Granny

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  18. Do you have a printable version? Thanks Krisili

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    Replies
    1. Sorry 'bout that Krisili, added the printable button at the bottom of the recipe... ~~Granny

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  19. Can you use beef broth cubes and better than beef bullion base to make the beef broth? I used that for my beef stew and it was wonderful!!!!

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  26. I am curious if you are capable of canning salsa without a pressure cooker . why do u have to have a pressure cooker for this? I am very interested in this I hate the price of store bought French onion soup. I see me saving $ if I made my own .

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    Replies
    1. Water bath canning requires a higher acid or sugar content. There are several informative websites on canning. Ball is by far the best and most informative source for all things related to canning. You can also Google your state extension office for more information.

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  27. I am curious if you are capable of canning salsa without a pressure cooker . why do u have to have a pressure cooker for this? I am very interested in this I hate the price of store bought French onion soup. I see me saving $ if I made my own .

    ReplyDelete
  28. I made this last year and I have lots of onions again and your recipe was awesome. However over the last year my knowledge about canning has improved. Your suggestion is to can at 10lbs of pressure for 75 minutes but if you are canning beef it is usually reccommended that 90 minutes for beef. Why is it only 75 minutes? Does that rule not apply when using broth as opposed to pieces of meat?

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    Replies
    1. You need to research some more. There's a big time difference in processing beef meat and beef broth. The length of time that she uses is because this includes onions.

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  29. Hey Granny!

    I FINALLY took the plunge and bought myself a pressure canner!! =D

    How many pint jars did you use to put this all up?

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    Replies
    1. Hi Maggie! This recipe made 5 quarts... so I guess that would be 10 pints! ~~Granny

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  30. Tried this recipe and loved it. How long would you pressure can pints?

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  31. I was using a pressure cooker for many years.
    I loved the pressure cooker and pressure cookers what helped me.
    I have a blog to share the shopping experience as well as using a pressure cooker.
    hope everyone has had for more helpful information.

    Your comment is awaiting moderation.

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  32. I scanned the comments and didn't see this question, but I've always been afraid to use butter in recipe I'm canning. Ever any trouble with the outcome?? Thanks :)

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  33. This onion soup looks delicious. Thank you for sharing. I can't wait to make mine.

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  34. I have made this recipe before from a different source and it is delicious. I just finished making another 18 quarts and my husband a retired chef says it should have a 5 star rating.

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  35. This was super delicious and easy to can!! It will be part of my pantry stock from now on. Thanks Canning Granny

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  36. Hi, Granny. Could I ask what your elevation is? I'm in Montana, above 3,000 feet, and I always have to add more time or more pressure to my recipes.

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  37. Hi there, if I can pints rather than quarts, would I still do 75 minutes?

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  38. This came out so yummy.... Thank you for the recipe...

    ReplyDelete

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