Canning french onion soup is the ultimate gift you can give to your future, busy self on a cold, rainy Tuesday night. I remember one particular autumn evening when the wind was howling outside, and the craving for a deep, rich, cheese-topped bowl of soup hit me like a ton of bricks. Unfortunately, I didn't have the two hours required to properly caramelize onions from scratch, and the store-bought canned versions always tasted a bit too metallic for my liking. That was the moment I realized I needed a better solution for my pantry. By mastering the art of canning french onion soup, I transformed my kitchen workflow forever. Now, I simply pop a jar, toast some bread, and have a five-star meal ready in under ten minutes. This process allows those complex flavors to meld even further in the jar, resulting in a broth that is arguably better than what you get fresh from the stove.
Why This Recipe is a Must-Try
- Ultimate Convenience: Having jars of home-canned soup means a gourmet dinner is always just a few minutes away, perfect for those nights when you are too tired to cook.
- Superior Flavor Control: When you are canning french onion soup at home, you control the salt, the quality of the beef stock, and the depth of the onion caramelization.
- Long-Term Storage: This recipe is specifically designed for pressure canning, ensuring your soup stays shelf-stable and delicious for up to a year or more.
- Budget-Friendly: Buying onions in bulk when they are in season makes canning french onion soup an incredibly cost-effective way to stock your larder.
If you love a warm bowl of comfort, you should also check out our The Ultimate Creamy Lemon Chicken Soup Recipe for another fantastic pantry or fresh-prep option.
Key Ingredient Notes
The success of canning french onion soup depends heavily on the quality of your ingredients, as the canning process will intensify their flavors. First and foremost, let's talk about the onions. While you can use any variety, a mix of yellow onions and Vidalia onions provides a perfect balance of sharp and sweet. Yellow onions have a high sulfur content that mellows out during the long caramelization process, while Vidalia onions add a natural sugar boost that helps the broth achieve that signature mahogany color. Avoid using exclusively red onions, as they can sometimes turn a grayish hue during the pressure canning process which isn't very appetizing.
Second, the beef stock is the backbone of your soup. For the best results when canning french onion soup, use a high-quality, rich beef bone broth. If you use a store-bought stock, ensure it is low-sodium so that the flavor doesn't become overly salty as it concentrates in the pressure canner. Finally, don't skip the deglazing liquid. A splash of dry sherry or a good quality red wine (like Gruyère) adds an essential acidity that cuts through the richness of the onions and beef. The alcohol will cook off during the boiling and canning stages, leaving behind only the complex floral and oaky notes that make french onion soup so iconic.
Step-by-Step Guide with Pro Tips
Canning french onion soup is a labor of love, primarily because of the caramelization phase. You cannot rush this part! Set aside at least 45 to 60 minutes just for the onions. You want them to be soft, jammy, and a deep golden brown. If they start to burn, add a tablespoon of water to the pan to scrape up the fond. This fond is where all the concentrated flavor lives, and it is vital for a successful batch of soup.
Preparing the Base
Once your onions are caramelized, deglaze the pot with your wine or sherry. Use a wooden spoon to ensure every bit of browned goodness is lifted from the bottom. Add your beef stock, thyme, and bay leaves. Bring the mixture to a rolling boil. It is important that the liquid is boiling hot when it goes into the jars to ensure proper heat penetration during the pressure canning cycle. Remember, because this recipe contains meat stock, it MUST be pressure canned. Water bath canning is not safe for low-acid foods like beef broth and onions.
The Canning Process
When canning french onion soup, cleanliness is key. Wash your pint or quart jars in hot, soapy water and keep them warm. Ladle the hot soup into the jars, leaving exactly 1 inch of headspace. This space is crucial for the expansion of the liquid under pressure. Wipe the rims of the jars with a clean cloth dipped in white vinegar to remove any residue that might prevent a proper seal. Place the lids on and screw the bands to finger-tight. Process the jars in your pressure canner according to the instructions provided in the recipe card below, adjusting for your altitude if necessary.
Variations & Serving Suggestions
One of the best things about canning french onion soup is how versatile it is once you open the jar. For a twist, try adding sliced mushrooms to the onions during the caramelization phase; this adds an earthy umami flavor that complements the beef perfectly. If you prefer a vegetarian version, you can substitute the beef stock with a rich mushroom or vegetable stock, though you must still follow pressure canning guidelines for the onions.
When it comes to serving, the classic method is hard to beat. Pour the heated soup into oven-safe crocks, top with a thick slice of toasted baguette, and pile on the Gruyère or Swiss cheese. Broil until the cheese is bubbly and browned. For a truly decadent experience, use The Most Magical Homemade Puff Pastry Recipe to create a flaky lid over your soup bowls instead of bread. If you find yourself with a small amount of leftover soup that didn't quite fill a jar, you can store it in Basics Glass Food Storage for a quick lunch the next day.
Nutrition Information
The following values are estimates for a single serving of the base soup before adding bread or cheese. Canning french onion soup at home allows you to keep these numbers transparent and manageable.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 145 kcal |
| Carbohydrate Content | 18g |
| Cholesterol Content | 5mg |
| Fat Content | 6g |
| Fiber Content | 3g |
| Protein Content | 5g |
| Saturated Fat Content | 3g |
| Serving Size | 1 cup (240ml) |
| Sodium Content | 650mg |
| Sugar Content | 8g |
| Trans Fat Content | 0g |
| Unsaturated Fat Content | 2g |
Conclusion
Canning french onion soup is a rewarding project that pays dividends every time you open your pantry. It turns a time-consuming gourmet dish into a fast, convenient meal without sacrificing any of the quality or flavor. Whether you are a seasoned canner or a beginner looking to expand your skills, this recipe is a reliable staple that will surely become a family favorite. Happy canning!
FAQs
Can I water bath canning french onion soup?
No, you cannot water bath canning french onion soup. Because it contains beef stock and onions, which are low-acid foods, it must be processed in a pressure canner to reach the temperatures necessary to kill harmful bacteria like botulism.
What are the best onions for canning french onion soup?
A mixture of yellow onions and Vidalia onions is best. Yellow onions provide a robust base flavor, while Vidalia onions add natural sweetness that enhances the caramelization process.
How long does canned french onion soup last?
When stored in a cool, dark place, properly pressure-canned french onion soup will maintain its best quality for 12 to 18 months.
Canning French Onion Soup
- Total Time: 2 hours
- Yield: 6 pint jars 1x
Description
A rich, savory, and shelf-stable version of the classic French Onion Soup, specifically designed for pressure canning to ensure safety and flavor longevity.
Ingredients
5 lbs Yellow or Vidalia onions, thinly sliced
4 tablespoons Butter or Olive oil
2 quarts Beef bone broth (low sodium)
1/2 cup Dry Sherry or Red Wine
2 tablespoons Balsamic vinegar
4 cloves Garlic, minced
1 teaspoon Dried thyme
2 Bay leaves
1 teaspoon Salt (adjust to taste)
1/2 teaspoon Black pepper
Instructions
Step 1: Peel and thinly slice the onions. In a large, heavy-bottomed pot, melt the butter over medium heat and add the onions.
Step 2: Cook the onions, stirring occasionally, for 45-60 minutes until they are a deep, dark mahogany brown. If they stick, add a splash of water to deglaze.
Step 3: Add the minced garlic and cook for 2 more minutes until fragrant.
Step 4: Pour in the sherry or wine to deglaze the pan, scraping up all the browned bits from the bottom.
Step 5: Add the beef broth, balsamic vinegar, thyme, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
Step 6: Prepare your pressure canner and jars. Ensure jars are clean and warm.
Step 7: Ladle the hot soup into jars, leaving 1 inch of headspace. Ensure each jar gets a fair share of onions and broth.
Step 8: Wipe the rims with vinegar, apply lids and rings, and process in a pressure canner. Process pints for 60 minutes or quarts for 75 minutes at 10 lbs of pressure (adjust for altitude).
Step 9: Allow the canner to depressurize naturally before removing jars. Let them sit undisturbed for 24 hours to ensure a proper seal.
Notes
Always use a pressure canner for this recipe. Do not water bath can. Check your local altitude adjustments for pressure settings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soups & Stews
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 145 kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
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