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.