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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

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.

Ingredients

Scale

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

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.

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.

Find it online: https://recipes.mbeams.com/homemade-canned-french-onion-soup-make-ahead-comfort-soup-in-jars-recipe/