Recipe for Canning Delicious French Onion Soup

French onion soup in a bowl with a spoon

This recipe for canning delicious French onion soup is one of my favorites. It is so easy and makes an absolutely delicious soup! It is a great way to also use up extra onions! A friend of mine brought over several bags of small onions and it was the perfect time to make this recipe!

Ingredients for Making French Onion Soup for Canning

  • 1/4 cup butter
  • 8 cups sliced onions
  • 3 tsp minced garlic or 4 cloves of garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups beef stock or broth
  • 1/2 cup red wine
  • 1 bay leaf

Detailed Steps for Making French Onion Soup for Canning

First step is to thinly slice the onions. Add the butter to a large stock pot and melt butter over medium-high heat. Add the sliced onions to the pot. Mix the butter with the onions. Add garlic, salt and pepper. Reduce heat to medium and let the onions cook until caramelized and tender.

sliced onions added to pot with melted butter for French onion soup

Add the beef broth and wine to the caramelized onions, bring to a boil and then reduce to medium-low heat and let simmer for 10 minutes.

French onion soup simmering in pot prior to canning

Ladle the soup into canning jars and leave 1-inch headspace. Wipe the rims of the jars, remove the air bubbles, and add the canning lids and screw bands.

French onion soup is a low acid food and requires pressure canning as opposed to a water bath canner. See my article on beginners guide to canning for a complete guide on canning.

Place the filled jars into the pressure canner and process according to your canner’s instructions. The processing time for pint jars 75 minutes. Process quart jars for 90 minutes.

I use the NESCO Electric Pressure Canner. I have included step by step instructions on how to use the NESCO Electric Canner on my website

French Onion Soup in a jar

When the canning process is complete and the canner has had time to depressurize, remove the hot jars with a jar lifter and place jars on a dish towel on the counter and do not disturb for 24 hours.

Enjoy!

This soup is so delicious and can be enjoyed several ways. I eat it by just pouring the soup out of the jar into a bowl and heating in the microwave.

bowl of canned french onion soup

You can also add croutons or baguette slices and then provolone or swiss cheese and broil the cheese to golden brown. You would need to use oven-safe bowls, of course. Or you could place the bread and cheese on a baking sheet and broil, then add to the soup.

The soup would also be delicious added to pot roast or other casseroles!

Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

Some links are affiliate links, which means I make a small commission at no extra cost to you.

French onion soup in a bowl with a spoon

French Onion Soup Recipe for Canning

Yield: 5 pints
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 1 hour 15 minutes
Total Time: 2 hours

Delicious and easy French onion soup recipe for canning.

Ingredients

  • 1/4 cup butter
  • 8 cups sliced onions
  • 3 tsp minced garlic or 4 cloves of garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups beef stock or broth
  • 1/2 cup red wine
  • 1 bay leaf

Instructions

  1. Slice the onions
  2. Add the butter to a large stock pot and heat the butter until it melts
  3. Add the onions, salt and pepper. Heat on medium-high heat and then reduce heat and simmer until the onions are caramelized, about 30 minutes
  4. Add the beef broth and wine to the caramelized onions, bring to a boil and then reduce to medium-low heat and let simmer for 10 minutes.
  5. Ladle the soup into canning jars and leave 1-inch headspace.
  6. Wipe the rims of the jars, remove the air bubbles, and add the canning lids and screw bands.
  7. Pressure can for 75 minutes for pints, 90 minutes for quarts
  8. Remove the jars and set on the counter for 24 hours without disturbing

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