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canning french onion soup

Homemade French Onion Soup | Easy Pressure Canning Recipe

Stocking your pantry with French onion soup is a nifty time saver because it's an ingredient that makes almost anything better. It lends a richer, savory taste to meats, vegetables, and gravies. Simmer your jarred soup for 10 minutes to heat through and broil with Swiss and Gruyere cheese and a toasted baguette. YUM!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine French
Servings 8 pint jars

Equipment

  • Pressure Cooker
  • Stainless Steel or Enameled Dutch Oven
  • Canning Lids
  • Canning Rings
  • Canning Jars

Ingredients
  

  • 1/4 cup olive oil/butter
  • 4 lbs onions (sliced 1/4 inch thick)
  • 1 tbsp salt
  • 1 tsp pepper
  • 3 tsp dried thyme or rosemary
  • 3 cups dry white wine, divided
  • 2 qt beef bone broth
  • 1 qt chicken stock or vegetable stock
  • 1/2 cup liquid aminos

Instructions
 

  • Warm olive oil in a large stainless steel or enameled dutch oven (8-qt or larger). Add onion, salt, and pepper. Place lid on pot and cook for 30 minutes and up to an hour until onions are tender, stirring occasionally.
    canning french onion soup
  • When the onions have caramelized in color, add the thyme and wine stirring in the brown bits from the bottom of the pan. Allow ingredients to simmer for 10 minutes or until most of the wine has evaporated.
    cooking with white wine
  • Add the broth and bring to a boil. Once a boil is reached, reduce the heat and simmer, uncovered for 15 minutes.
    pouring bone broth
  • Ladle hot soup in to jars, leaving 1 inch of head space. Use a debubbler to remove air bubbles. Wipe the rim of each jar with vinegar or water and center a new lid on each jar. Apply band and adjust until finger-tip tight.
    debubble french onion soup
  • Place jars on a rack in a pressure canner filled with 2 inches of simmering water (180 /90C). Secure lid on canner to its locked position. Turn the heat to medium high and allow the canner to vent steam for 10 minutes. After 10 minutes place the weight or weighted gauge on vent and bring to 10 lbs of pressure for a weighted gauge canner or 11 lbs of pressure for a dial gauge canner.
  • Process 1 pt jars for 60 minutes or 1 qt jars for 1 hours and 15 minutes. Cut the heat and allow the canner to reduce to zero pressure. Let stand for 10 minutes before removing lid (open away from your face to avoid hot steam).
  • Allow jars to cool in the canner for 10 more minutes. Remove jars and cool.
Keyword french onion soup, onion soup