French onion soup canning recipe - Other soups

Easy pressure canned french onion soup

Makes 5 quart jars of soup
Provided by: barbara lentz @blentz8
Total time: 95 minutes
Cook time: 75 minutes
Prep time: 20 minutes
Yields: 15 servings
Cuisine: French
Number of ingredients: 6

Ingredients:

• 7 medium onions sliced
• 2 tablespoon(s) butter
• 12 cup(s) beef broth
• 2 tablespoon(s) better than beef bouillion
• 2 teaspoon(s) a 1 steak sauce
• 2 teaspoon(s) worcestershire sauce

How to cook:

1. Saute onions in butter until soft and caramelized.
2. Divide among 5 sterilized quart jars
3. Bring remaining ingredients to a boil on top of stove. Ladle into jars.
4. Process at 10 pound pressure for 75 minutes

Notes: FRENCH ONION SOUP | Pantry Preservation & Pressure Canning, Our stash of onions in the basement pantry is starting to sprout - so it's time to pull them out and Duration: 19:48

2020 Canning French Onion Soup With Linda's Pantry

FRENCH ONION SOUP | Pantry Preservation & Pressure Canning

Home Canned French Onion Soup ~ Pressure Canning

How to Make French Onion Soup In the Crockpot (For Canning)

This easy recipe for French Onion Soup in the Crockpot makes a delicious, soul-warming homemade soup without all the work!
Provided by: Lauren Dibble
Yields: 6 servings
Cuisine: Canning
Number of ingredients: 6

Ingredients:

• 8 cups of sliced white onions
• 1 Tbsp olive oil
• 1 1/2 cups water
• 1/2 cup red wine
• 8 cups beef broth
• 1/2 teaspoon thyme (optional)

How to cook:

1. Place the olive oil and onions in your crockpot and saute on low for 4 hours or until caramelized.
2. Add the water, broth, wine, thyme, salt and pepper to taste. Leave on low heat while you prepare your pint mason jars.
3. Pour your French onion soup into the pint jars, leaving 1" headspace and affix the lids and rings.
4. From here you can keep them in the fridge for eating right away, freeze your mason jars with the soup inside, or pressure can them.
5. To pressure can your French Onion Soup, preparing your canner according to directions and pressure can your pints for 60 minutes or your quarts for 75 minutes.

Notes: Blue Ribbon Canned French Onion Soup, Blue Ribbon Canned French Onion Soup - Her Rural Highness · Produce. 2 Bay leaves. 1/2 tbsp Garlic, granulated. 6 lbs Onions. 1 tbsp Parsley · Canned Goods

Onion and Fennel Soup for Pressure Canning

French onion soup, elevated!
Provided by: jenijgough
Total time: 60 minutes
Prep time: 60 minutes
Yields: 0 servings
Cuisine: French
Number of ingredients: 13

Ingredients:

• 2 tbsp olive oil
• 6 lbs onions, cut in and sliced vertically 1/4 inch thick
• 4 bulbs fennel, tops removed and sliced 1/4 inch thick
• 1/2 cup cream sherry
• 15 cup beef broth or water
• 3 tbsp powdered beef bouillon if using water*
• 1 1/2 tbsp kosher, canning or sea salt
• 1 tsp fresh ground black pepper
• 1/2 tsp ground thyme
• 1 1/2 tsp dried marjoram
• 2 tsp garlic powder
• 1 tbsp Worcestershire sauce
• 1/4 cup apple cider vinegar

How to cook:

1. Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
2. In a large pot, cook onions and fennel in olive oil for 30 minutes until soft.
3. Add the rest of the ingredients and bring to a boil, cover, lower heat and simmer for 10 minutes.
4. Fill warm jars leaving 1-inch headspace. remove air bubbles and add more soup if needed to bring back up to 1- inch headspace. Wipe rims, place on lids and rings fingertip tight. Put jars into simmering pressure canner.
5. Process quarts for 75 minutes and pints for 60 minutes,

Notes: Best French Onion Soup Recipe, The quality of beef stock and chicken stock you use will either make or break this French onion soup recipe. I HIGHLY recommend you use homemade broth for this–

French Onion Soup THM-FP

Canning and preserving food is in full swing these hot summer days. Preserving food for use in the winter months is so rewarding.  Canned soups make a quick tasty meal and best of all you know exactly what is in it because you made it. I used bone broth that I made from beef bones…
Provided by: Glenda Groff
Yields: 0 servings
Number of ingredients: 7

Ingredients:

• 12 cups thinly sliced sweet onions
• 2 tablespoons butter
• 1 tablespoons Brown Sugar Sweetener Substitute
• 2 tablespoon salt
• 4 quarts fat-free beef broth
• 2 garlic cloves (minced)
• 2/3 cup red wine vinegar

How to cook:

1. Melt butter in a large kettle. Add onions and sweet mix. Cook over medium low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.
2. This can also be frozen in pint/quart freezer containers.

Notes: French Onion Soup for Canning, 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