Homemade Canned French Onion Soup (Make-Ahead Comfort Soup in Jars) Recipe

If you’ve ever craved the deep, caramelized richness of a classic French onion soup but wished it could be ready in a snap whenever you want, this Homemade Canned French Onion Soup (Make-Ahead Comfort Soup in Jars) Recipe is your new best friend. Imagine jars filled with slow-cooked onions swimming in savory broth, perfectly preserved so you can easily heat and enjoy comforting bowls of soup that taste like they were made fresh just for you. This recipe brings together time-honored techniques and the convenience of canning to ensure your pantry is always stocked with a cozy, flavorful meal waiting to be devoured.

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Ingredients You’ll Need

This recipe keeps things beautifully simple with ingredients that each play a vital role in building layers of flavor and texture. The caramelized onions provide sweetness and depth, while the wine and herbs add complexity, making every spoonful utterly satisfying.

• Butter or olive oil: Use butter for that classic richness, or olive oil if you prefer a vegan touch.
• Beef broth or vegetable broth: The hearty base that gives the soup its savory backbone, choose beef for traditional flavor or vegetable for a plant-based option.
• Onions (4 lbs): Thinly sliced to caramelize perfectly and develop that signature sweetness and texture.
• Salt: Enhances all the flavors and helps draw out moisture from the onions as they cook.
• Ground black pepper: Adds a little subtle heat and balance to the overall profile.
• Dry white wine (3 cups): Divided use ensures the soup gets bright acidity and depth without overpowering the sweetness of the onions.
• Dried thyme: A fragrant herb that infuses the soup with a gentle earthiness and classic French note.

How to Make Homemade Canned French Onion Soup (Make-Ahead Comfort Soup in Jars) Recipe

Step 1: Caramelize the Onions Slowly

Begin by melting the butter in a heavy-bottomed stainless steel or enameled Dutch oven over medium-low heat. Add the thinly sliced onions together with salt, pepper, thyme, and 2 cups of dry white wine. Cover the pot to trap moisture, and cook gently for about an hour, stirring often. This slow cooking draws out sweetness and softens the onions until they become tender and richly fragrant, setting the foundation for an unforgettable soup.

Step 2: Prepare Your Pressure Canner and Jars

As your onions near readiness, start preparing your canning equipment. Add a few inches of water to the bottom of the pressure canner and bring it up to a simmer. Meanwhile, get your jars, lids, and rings ready—sterilized and warmed. This preparation is crucial to ensure safe storage and a flawless seal for your delicious soup jars.

Step 3: Deepen the Flavor with Caramelization and Wine

Remove the lid from the onions and increase the heat slightly to carry the caramelization forward. Stir often as the onions deepen to a beautiful golden-brown color, adding layers of sweetness and savory notes. Pour in the remaining cup of white wine and cook for two minutes more, carefully loosening any flavorful browned bits from the bottom of the pot to keep all that umami goodness in the soup.

Step 4: Add the Broth and Simmer

Now, stir in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 15 minutes. This final simmer melds the flavors together perfectly and lets the wine’s acidity balance the sweetness before it’s time to jar your soup.

Step 5: Jar and Pressure Can the Soup

Carefully ladle the hot soup into the prepared jars, leaving about an inch of headspace. Remove any air bubbles by gently stirring with a sanitized utensil, then wipe the rims clean to prevent sealing issues. Add the lids and screw the bands on fingertip-tight. Place the jars on the rack inside the simmering pressure canner, secure the lid, and vent steam for 10 minutes. Next, seal and bring the pressure to the required level based on your altitude (consult the notes). Process pint jars for 60 minutes or quarts for 75. Once finished, cool down the canner slowly before removing your hot jars. Allow them to cool fully on the counter, then label and store them for easy access on busy days.

How to Serve Homemade Canned French Onion Soup (Make-Ahead Comfort Soup in Jars) Recipe

Garnishes

The perfect garnish turns a comforting bowl of soup into a little celebration. A generous handful of toasted baguette slices topped with bubbling melted Gruyère or Swiss cheese is a classic choice. Fresh thyme sprigs or a sprinkle of chopped parsley add a pop of color and fresh aroma, inviting you to dig in happily.

Side Dishes

French onion soup works wonderfully as a star or companion meal. Pair it with a crisp green salad tossed in vinaigrette, a warm baguette slathered with salted butter, or even a simple roasted vegetable platter. These sides bring contrast in textures and keep your meal balanced and exciting.

Creative Ways to Present

For entertaining or special occasions, consider serving the soup in individual oven-safe crocks with a layer of cheese broiled on top for a delightfully crusty finish. Alternatively, spoon the soup over cooked grains like barley or farro for a heartier entrée, taking your homemade canned French onion soup from pantry darling to gourmet delight.

Make Ahead and Storage

Storing Leftovers

If you open a jar but don’t finish it all, transfer any leftover soup to an airtight container and store it in the refrigerator. It will keep well for up to 3 days without losing any of its signature caramelized flavor.

Freezing

While this recipe is designed for canning, you can also freeze the soup in airtight containers or heavy-duty freezer bags. Freeze in portions convenient for your meals, and it will maintain its wonderful qualities for up to 3 months.

Reheating

Reheat your soup gently on the stove over medium-low heat to preserve its delicate flavors. Give it a gentle stir now and then until hot through, or microwave in short bursts, stirring in between. Avoid boiling the soup again, which can dull the taste and texture.

FAQs

Can I use other types of onions besides yellow onions?

Absolutely! While yellow onions provide a rich balance of sweetness and firmness perfect for caramelizing, you can experiment with sweet onions or even a mix of red and white onions for a unique flavor twist.

Is it necessary to use white wine in the soup?

White wine adds vibrant acidity and depth, but if you prefer not to use alcohol, you can substitute with additional broth and a splash of apple cider vinegar or white grape juice to maintain some brightness.

How long can I store the canned soup safely?

When properly canned and sealed, your jars of homemade French onion soup can last up to one year in a cool, dark pantry. Always check the seals before use.

Can I make this recipe vegetarian or vegan?

Yes! Use vegetable broth instead of beef broth and olive oil instead of butter to make it vegan-friendly. The soup will still be deeply flavorful and comforting.

Do I need a pressure canner to preserve this soup?

Yes, a pressure canner is essential for safely preserving low-acid foods like French onion soup. It ensures that any bacteria are destroyed during processing, keeping your soup safe and shelf-stable.

Final Thoughts

There’s something truly special about opening a jar of homemade goodness that feels like a warm hug on a chilly day. This Homemade Canned French Onion Soup (Make-Ahead Comfort Soup in Jars) Recipe not only saves you time but also preserves the heart and soul of classic comfort food. Give it a try—you’ll be amazed at how easy it is to put homemade warmth on your table anytime you crave it.

Homemade Canned French Onion Soup (Make-Ahead Comfort Soup in Jars) Recipe

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• Author: Elina
• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 3 hours
• Yield: Approximately 6 quart jars 1x
• Category: Soup
• Method: Pressure Cooking
• Cuisine: French

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Description

This homemade canned French Onion Soup recipe transforms the classic comfort food into a convenient, heat-and-eat meal preserved in jars. With rich caramelized onions, savory broth, and a touch of wine and thyme, this soup can be canned using a pressure canner for long-term storage, offering an easy pantry staple perfect for cozy meals.

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Ingredients

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Ingredients

• 1 Tbsp Butter, or olive oil for a vegan option
• 3 Quarts Beef Broth, or vegetable broth for a vegetarian option
• 4 lb Onions, thinly sliced
• 1 Tbsp Salt
• 1 tsp Ground Black Pepper
• 3 cups Dry White Wine, divided
• 1 tsp Dried Thyme

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Instructions

1. Melt Butter: Melt the butter in a stainless steel or enameled Dutch oven over medium-low heat to prepare the base for caramelizing the onions.
2. Add Onions and Seasonings: Stir in the thinly sliced onions, salt, black pepper, thyme, and 2 cups of white wine. Cover and cook for 1 hour, stirring often to prevent burning, until the onions are tender.
3. Prepare Canner and Jars: Near the end of the cooking time, prepare your pressure canner with a few inches of water and bring to a simmer. Also, prepare jars, lids, and rings for canning.
4. Caramelize Onions: Uncover the Dutch oven and increase the heat to caramelize the onions until browned. Add the remaining 1 cup of white wine, cook for two more minutes, and loosen any browned bits from the bottom.
5. Add Broth and Simmer: Stir in the broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes to marry flavors.
6. Fill Jars: Ladle the hot soup into preheated canning jars, leaving 1 inch (2.5 cm) headspace. Remove air bubbles and wipe rims clean of any residue.
7. Seal Jars: Place lids on jars and apply the bands until fingertip-tight.
8. Pressure Process: Place jars on the rack inside the simmering pressure canner. Seal the lid, vent steam for 10 minutes, then apply the counterweight or weighted gauge to bring pressure to 10 lbs (weighted gauge) or 11 lbs (dial gauge). Adjust pressure for altitude as needed.
9. Process Jars: Process pint jars for 60 minutes or quart jars for 75 minutes under pressure. After processing, turn off heat and allow pressure to return to zero naturally.
10. Cool and Store: Let jars cool for 5 minutes before removing the lid. Cool jars inside the canner 10-15 minutes, then transfer to room temperature. Label, check seals, and store in a cool, dark place.

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Notes

• Altitude adjustments for pressure canning: For dial gauge canners, increase pressure based on elevation – 0-2000 ft: 11 lbs, 2001-4000 ft: 12 lbs, 4001-6000 ft: 13 lbs, 6001-8000 ft: 14 lbs.
• Use vegetable broth and olive oil to make the recipe vegetarian or vegan friendly.
• Ensure jars and lids are properly sterilized before filling to prevent spoilage.
• Loosening browned bits after caramelizing enhances the rich flavor of the soup.
• Store canned jars in a cool, dark place for best shelf life, typically up to one year.