If one would not eat pounded
yam for its own sake,
one can still eat it for the sake
of the soup that goes with it.
~~Nigerian Proverb
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
French Onion Soup
Found on Pinterest
8 cups sliced 1/4" onions
1 T. olive oil - for sauteing only
1-1/2 cups water
1/2 cup red wine
8 cups beef broth/stock
1/2 t. thyme
1/2 t. black pepper
Makes 6 pints
In a heavy bottomed dutch oven OR a non-stick frying pan, cook the onions in batches until they are just softened (about 15 minutes). Use just enough olive oil to keep from sticking. Remove the onions and add in the remaining ingredients, and bring to a boil. Add the onions back into the broth and let cook for 2 to 3 minutes.
Loosely pack the onions only into the jars, then fill with broth to 1 inch headspace. (Stir the broth up before ladling to incorporate the spices). Pressure process for 60 minutes at 10 lbs of pressure.
Loosely pack the onions only into the jars, then fill with broth to 1 inch headspace. (Stir the broth up before ladling to incorporate the spices). Pressure process for 60 minutes at 10 lbs of pressure.
And the other recipe...
French Onion Soup
By Licia Rowe
5 gigantic white onions, thinly sliced from top to bottom
5 medium red onions, thinly sliced from top to bottom
3 TBSP butter
10 quarts of beef stock (store bought broth works just fine)
1 TBSP Worcestershire sauce
½ to 1 cup dry red wine (optional)
Several sprigs of fresh thyme (or 1 TBSP dried – I go by taste and I like a lot of thyme).
5-6 bay leaves
Salt and pepper to taste
Melt butter in large stock pot. Add onions and sweat for 15-20 minutes. Sprinkle liberally with salt. Cover and reduce heat (low to medium low). Cook for about 60-70 minutes until onions are caramelized and appear nice and brown. Simply sautéing the onions will not have the same flavor as caramelizing, so this is an important step.
Add stock, Worcestershire sauce, wine (if using), thyme, bay leaves. Bring to a boil, then reduce heat and simmer for at least 30 minutes, adding salt and pepper to taste.
Process in pressure canner 10 lbs, 75 minutes for pints or 90 minutes for quarts.
Note – A cook in a restaurant that I always order French onion soup at shared his ingredients when I asked how he made the soup. He just uses water, onions, salt, white pepper and Kitchen Bouquet. I will definitely use Kitchen Bouquet next time since it adds a really nice savory flavor.
I quantified the amounts as best as I could. I just read a few recipes and chose the portions of each that sounded the best to me. These quantities are a good start, but I always add or subtract to suit my taste at the time. The finished product was pretty darn good, but I will continue tweaking it to improve.
I ended up with 13 pints, plus another half pint from this batch.
Tomorrow's Soup of the Day... German Tomato Soup
Several sprigs of fresh thyme (or 1 TBSP dried – I go by taste and I like a lot of thyme).
5-6 bay leaves
Salt and pepper to taste
Melt butter in large stock pot. Add onions and sweat for 15-20 minutes. Sprinkle liberally with salt. Cover and reduce heat (low to medium low). Cook for about 60-70 minutes until onions are caramelized and appear nice and brown. Simply sautéing the onions will not have the same flavor as caramelizing, so this is an important step.
Add stock, Worcestershire sauce, wine (if using), thyme, bay leaves. Bring to a boil, then reduce heat and simmer for at least 30 minutes, adding salt and pepper to taste.
Process in pressure canner 10 lbs, 75 minutes for pints or 90 minutes for quarts.
Note – A cook in a restaurant that I always order French onion soup at shared his ingredients when I asked how he made the soup. He just uses water, onions, salt, white pepper and Kitchen Bouquet. I will definitely use Kitchen Bouquet next time since it adds a really nice savory flavor.
I quantified the amounts as best as I could. I just read a few recipes and chose the portions of each that sounded the best to me. These quantities are a good start, but I always add or subtract to suit my taste at the time. The finished product was pretty darn good, but I will continue tweaking it to improve.
I ended up with 13 pints, plus another half pint from this batch.
Tomorrow's Soup of the Day... German Tomato Soup
I just checked your blog and I see you are posting again! I didn't realize you were back so I just read all the Amish postings and soup postings. I can't wait to try the soups. I wish I had checked back sooner! I am so glad you are back. Thank you for all the recipes.
ReplyDeleteYay!
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