When it comes to preserving the rich, savory flavors of French onion soup, canning is a game-changer. It allows you to enjoy this classic comfort food anytime, without the long cooking process.
Let me take you through my detailed, step-by-step guide to creating and canning French onion soup at home. It’s a labor of love but so worth it!
Can Onions Be Canned?
Yes, onions can be canned. I prefer to pickle them or pressure can them. Pickling works for small onions or slices. Pressure canning is safe for plain onions. I follow tested recipes to ensure safety.
How To Make Canning French Onion Soup Recipe?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 1 hour
Canning Time: 1 hour 30 minutes
Total Time: 3 hours
Course: Soup
Cuisine: French
Yield: Approximately 6 quarts
Equipment Needed
- Large stockpot
- Pressure canner
- Canning jars with lids and bands
- Jar lifter
- Ladle
- Bubble remover or non-metallic spatula
- Clean cloths
Ingredients
- 4 pounds of yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup dry white wine
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Freshly ground black pepper, to taste
Instructions
1. Caramelize The Onions
In a large stockpot, melt the butter with olive oil over medium heat. Add the sliced onions and stir to coat. Sprinkle with salt and sugar to enhance caramelization. Cook the onions, stirring occasionally, until they become golden brown and caramelized, about 45 minutes.
2. Deglaze The Pot
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer until it’s reduced by half, intensifying the flavor.
3. Add Broth And Herbs
Add the beef broth, bay leaves, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld together beautifully. Season with freshly ground black pepper to taste.
4. Prepare For Canning
While the soup is simmering, prepare your pressure canner according to the manufacturer’s instructions. Sterilize the canning jars and lids to ensure they’re clean and safe for use.
5. Fill The Jars
Remove the bay leaves from the soup. Using a ladle, fill each sterilized jar with the hot soup, leaving a 1-inch headspace at the top. This space is crucial for proper sealing and expansion during processing.
6. Remove Air Bubbles
Run a bubble remover or a non-metallic spatula around the inside of each jar to release any trapped air bubbles. This step helps prevent air pockets that could affect the seal and storage.
7. Seal The Jars
Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and screw on the bands until they’re fingertip tight. Avoid over-tightening, as air needs to escape during processing.
8. Process In Pressure Canner
Place the filled jars into the pressure canner. Process them at 10 pounds of pressure for 1 hour and 15 minutes, adjusting for altitude as necessary. Proper processing ensures the soup is safe for long-term storage.
9. Cool And Store
After processing, carefully remove the jars using a jar lifter and place them on a towel-lined surface. Allow them to cool undisturbed for 12 to 24 hours. Once cooled, check the seals by pressing the center of each lid; it should not flex up and down. Store sealed jars in a cool, dark place.
Nutrition Facts Of Canning French Onion Soup Recipe
- Calories: 150
- Total Fat: 7 g
- Saturated Fat: 3 g
- Cholesterol: 10 mg
- Sodium: 800 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 2 g
- Sugars: 8 g
- Protein: 4 g
Please note that these values are approximate and can vary based on specific ingredients used.
Canning French Onion Soup Recipe
Serving Suggestions Of Canning French Onion Soup Recipe
To serve your canned French Onion Soup, reheat the desired amount in a saucepan over medium heat until hot. For an authentic touch, ladle the soup into oven-safe bowls, top with a slice of toasted baguette, and sprinkle generously with grated Gruyère or Swiss cheese.
Place the bowls under a broiler until the cheese is melted and bubbly. This classic presentation adds a delightful texture and flavor to the soup.
Tips And Variations Of Canning French Onion Soup Recipe
1. Onion Varieties
Try mixing different types of onions, like red and sweet onions, for a more complex flavor.
2. Alcohol-Free Option
Skip the wine and use an extra cup of chicken broth instead.
3. Vegetarian Twist
Replace beef and chicken broth with vegetable broth to make a vegetarian version.
4. Storing Tips
Once canned, the soup can last up to a year if stored in a cool, dark place.
Note
Canning French onion soup does not include the bread or cheese topping. Add these fresh when serving to maintain the classic French onion soup experience. Always use a pressure canner for safety when canning soups with low-acid ingredients like onions and broth.
Conclusion
Canning French onion soup is an excellent way to preserve its deep, savory flavors and have a comforting meal ready at any time. The process takes a little time, but the rewards are immense.
Each jar is a reminder of the warmth and satisfaction this classic dish brings. Give it a try, and let me know how it turns out for you!
Canning French Onion Soup Recipe
Equipment
- Large stockpot
- Pressure canner
- Canning jars with lids and bands
- Jar lifter
- Ladle
- Bubble remover or non-metallic spatula
- Clean cloths
Ingredients Â
- 4 pounds of yellow onions thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup dry white wine
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Freshly ground black pepper to taste
InstructionsÂ
Caramelize The Onions
- In a large stockpot, melt the butter with olive oil over medium heat. Add the sliced onions and stir to coat. Sprinkle with salt and sugar to enhance caramelization. Cook the onions, stirring occasionally, until they become golden brown and caramelized, about 45 minutes.
Deglaze The Pot
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer until it’s reduced by half, intensifying the flavor.
Add Broth And Herbs
- Add the beef broth, bay leaves, and dried thyme to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, allowing the flavors to meld together beautifully. Season with freshly ground black pepper to taste.
Prepare For Canning
- While the soup is simmering, prepare your pressure canner according to the manufacturer’s instructions. Sterilize the canning jars and lids to ensure they’re clean and safe for use.
Fill The Jars
- Remove the bay leaves from the soup. Using a ladle, fill each sterilized jar with the hot soup, leaving a 1-inch headspace at the top. This space is crucial for proper sealing and expansion during processing.
Remove Air Bubbles
- Run a bubble remover or a non-metallic spatula around the inside of each jar to release any trapped air bubbles. This step helps prevent air pockets that could affect the seal and storage.
Seal The Jars
- Wipe the rims of the jars with a clean cloth to remove any residue. Place the lids on top and screw on the bands until they’re fingertip tight. Avoid over-tightening, as air needs to escape during processing.
Process In Pressure Canner
- Place the filled jars into the pressure canner. Process them at 10 pounds of pressure for 1 hour and 15 minutes, adjusting for altitude as necessary. Proper processing ensures the soup is safe for long-term storage.
Cool And Store
- After processing, carefully remove the jars using a jar lifter and place them on a towel-lined surface. Allow them to cool undisturbed for 12 to 24 hours. Once cooled, check the seals by pressing the center of each lid; it should not flex up and down. Store sealed jars in a cool, dark place.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.