There is nothing more fulfilling than having soup for dinner or as a starter. I try to have some for meals as often as possible. I have previously shared my recipes for canning chicken noodle less soup recipe and canning vegetable soup recipe on this blog. Here’s yet another one you can make, however today I also share how to go about canning french onion soup.

We will be using your pressure canner for processing your jars. There are many advantages for canning your soup instead of making it from scratch. Firstly, you can save yourself some cooking time, just pop open a jar or two when your are ready for soup. Secondly, the flavors are enriched as the broth gets to sit and soak into the onions for a longer period. I know you are ready to start canning, so let us get right on it.

Canning French Onion Soup — Photo credit: sbcanning.com

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Here’s What You’ll Need:

onions
olive oil
water
red wine
beef broth or stock
thyme
black pepper
canning jars with lids and rings
canning utensils
pressure canner
large frying pan
knife
chopping board
bowl
paper towel
kitchen towel

Slice your onions and saute them in olive oil in your large pan. Instead of dumping them all at once, it is way easier to do it in small batches. 15 minutes is plenty of time to cook your onions and then place them in bowl. In your pot add the rest of the ingredients and bring them to a boil. You can then lower the heat and slowly add your onions, let them simmer in the broth for about 5 minutes.

Use the funnel to carefully ladle the soup to the jars. At the top leave an inch of headspace. Before screwing on the lids and rings, give the soup a good swirl with a soon to mix everything well. Go ahead and remove any air bubble and the wipe the rims before screwing on the lids. Process your pint jars for 60 minutes at 10 pounds of pressure, the quarts will need 75 minutes. Use your manual to guide you as far as altitude pressure adjustments are concerned.

You can follow step by step instructions on the SB Canning blog, here…