This delicious soup will become a pantry staple. This “fancy” peasant dish is very versatile. Great for a quick meal, use as a gravy starter or as a starter for many tasty dishes. So tasty, you’ll make this again and again.
4lbs. of onions sliced thin (I used 6 large)
1 T. butter (no more)
3 c. dry white wine (divided)
3 quarts of stock (I used 1 qt. chicken and 2 qts. beef made from Better Than Bouillon)
1-2 t. dried Thyme
Salt and Pepper to taste
Optional seasonings to taste: Worcestershire, Kitchen Bouquet, garlic powder and Bay Leaf
Fill hot jars leaving 1″ headspace. Debubble, wipe rims, center lid and add rings to fingertip tight.
Pressure can quarts for 75 minutes, pints for 60 adjusting for altitude as follows:
Weighted gauge Dial gauge
0-1,000 ft 10 11
1,001-2,000 ft 15 11
2,001-4,000 ft 15 12
4,001-6,000 ft 15 13
6,001-8,000 ft 15 14
8,001-10,000 ft 15 15
This recipe CANNOT be safely water bath or steam canned.
Allow jars to cool undisturbed 12-24 hours, remove rings, check seals, wash jars and store in a cool dark place.
This tutorial is provided for informational purposes only. It is your responsibility to know and understand safe canning processes and procedures.
As an Amazon affiliate, if you purchase I make a small commission at no additional cost to you.
Canner I use:
Recipe adapted from The All New Ball Book of Canning and Preserving:
Canning Utensil Set I Use:
Enjoy!
xo~Carol
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