Learn how to make and pressure can French Onion Soup so you can enjoy this cozy, flavorful classic anytime. I’ll walk you through caramelizing onions and safely canning pints or quarts for long-term storage — straight from my kitchen to yours. Perfect for winter meals, busy weeknights, or giving as a gift! Pressure canning only.
Ingredients:
4½ pounds of thinly sliced onions
1/4 cup unsalted butter (or olive oil)
1½ cups dry red or white wine (optional)
12 Cups of low-sodium beef broth
1 teaspoon salt (or to taste)
1 teaspoon black pepper
1 teaspoon dried thyme (or fresh sprigs). I omit this because canning seems to intensify the Thyme
2 bay leaves
Step-by-Step Script
1. Caramelize the Onions
“In a large heavy-bottomed pot, melt the butter over medium heat. Add the sliced onions and cook slowly, stirring often, until they’re soft and deep golden brown — this will take about 30 to 60 minutes. Don’t rush it. Scrape up those golden brown bits on the bottom — that’s where all the flavor lives.”
2. Deglaze & Simmer
“Pour in the wine, stirring to loosen any browned bits from the pot. Add the beef broth, salt, pepper, thyme, and bay leaves. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 10 minutes.”
3. Prepare the Jars
“While the soup is simmering, wash and heat your jars. Remember — this is a low-acid recipe, so it must be pressure canned for safety.”
4. Fill the Jars
“Using a slotted spoon, divide the onions evenly among the jars. Ladle the hot broth over them, leaving 1 inch of headspace.”
5. Clean & Seal
“Wipe the rims with a clean cloth dipped in hot water. Place the lids on and screw the bands down until they’re fingertip-tight.”
6. Process in the Pressure Canner
“Place the jars in your pressure canner, following your manufacturer’s instructions. Process quarts at 10 pounds pressure — adjusting for your altitude — for 60 minutes for pints and 75 minutes for quarts. Start your timer once the canner reaches full pressure.”
7. Cool & Store
“When the time is up, turn off the heat and let the pressure return to zero naturally. Remove the jars and set them on a towel to cool for 12 to 24 hours. Check the seals, label, and store in a cool, dark place. They’ll keep up to a year.”
If you are using an electric canner, follow the instructions.
Serving Tip
“When you’re ready to serve, heat the soup, ladle it into bowls, top with a slice of toasted baguette and plenty of shredded Gruyère, then broil until bubbly and golden.”
https://amzn.to/45IKXCN (Electric Canner)
https://amzn.to/4m4xxa4 (Canning Supplies)