During the fall harvest time, you probably have more onions than you have recipes for! Pressure canning French Onion Soup is the perfect way to use up the remaining onions after you have finished all your other canning recipes and making freezer meals; or if there is an amazing sale of onions at the grocery store.
The recipe that I have fallen in love with uses Red Wine and Beef Broth as the base. The soup tastes great and doesn’t have too much of a red wine taste. You may notice that there is no salt, I salt the soup while reheating just before I serve it. This recipe also makes 6 quart jar (enough to fill my pressure canner).
The ingredients are:
- 16 cups sliced 1/4″ onions
- 2 tablespoons olive oil
- 3 cups water
- 1 cup red wine
- 16 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon black pepper
Jar Preparation: Always follow jar preparation procedures from your local extension office, as boiling times varies based on altitude. Clean and boil 6 of the quart canning jars. Warm 6 lids in water and have your canning rings handy.
Canner Preparation: Always follow the directions for your pressure canner. Fill your canner to the recommend line with water. Place rack in bottom of canner and heat water with the lid off while you prepare the food.
- In a large frying pan, and working in batches, heat the olive oiI and then saute the onions. It will take about 15-20 minutes per batch until they are cooked down. Remove from the pan just before they turn completely translucent and soft (the temperature of the pressure canner will further cook the onions down until they are soft) and transfer to a bowl and set aside.
- In a large stock pot, combine all the sauted onions, water, wine, beef broth, thyme and pepper. Bring to a boil then remove from heat in preparation for transferring to canning jars.
Filling the jars:
- Using a funnel, first evenly distribute the onions amongst your 6 quart jars. This will be about a half jar of loosly filled onions.
- Ladle the broth over the onions and fill. Leave 1″ headspace.
- Remove air bubbles with the headspace measuring tool, wipe rims, position lids and finger tighten rings.
- Place the jars in the simmering water , and secure the lid. Follow your canner’s directions on how to process; generally let the canner vent for 10 minutes, the put the regulator over vent and watch as the pressure rises. Process quarts for 75 minutes at 10lbs. (Adjust for altitude).
- After 75 minutes, turn off heat and wait until pressure returns to zero. Once it gets to zero, wait 10 minutes then remove the regulator, wait 10 minutes, then remove the canning lid and remove jars to a cooling rack.
- Once jars are cool, check seal of lids (if they are not sealed, put in fridge and eat within the week) remove lids, label jars and store.