Canning French Onion Soup

If you’ve ever considered how lovely it would be to cook once, and have the food ready for multiple meals in the future, this recipe for canning French onion soup is perfect for you!

Some of the canned recipes I make, I do partly because I’m the only one in my family who likes them. For instance, I love tomato soup, as well as split pea soup, but my husband and kids are averse to that much vegetable. So it’s nice for me to be able to can them in small jars, so that I can enjoy the, without having to actually go through the steps of making them every time, which I’m pretty sure I wouldn’t take the time to do.

This canned french onion soup recipe is another one of those recipe, although I don’t just make it in small jars for me, it’s also great to add to casseroles and other soups to add that lovely caramelized onion flavor without having to actually take the time to caramelize the onions in that moment. It’s makes good flavor on a busy day easy peasy.

The added bonus here though, is that the flavors of this soup become richer in the canning process. It’s one of those recipe where you can say that canning actually improves it, and it’s so delicious.

Equipment needed for canning French Onion Soup?

Onions are a low acid vegetable, and so they need to be pressure canned. Let me assure you that if you can work an Instant Pot, air fryer, or honestly, any modern kitchen appliance, you can use a pressure canner. They operate using simple physics, which is honestly much more reliable than technology.

• Pressure Canner. I gravitate toward the simplest versions that I can, such as this one. My mom had both cheap, simple canners, and more expensive canners with gauges and manual locks, etc. And we always ended up using the simple canners. Sometimes easier is just easier. At this point, my canners are 15-30+ years old, and going strong.
• Canning jars. As I mentioned above, I usually can my French onion soup in smaller jars, but that’s not to say you can use quarts. The whole point of canning is fitting your own needs!
• Canning lids and rings. Typically, I have had the best success with Ball brand, and Denali Canning brand lids. Some other brands have had a higher failure rate, and for me, these have worked best. One brand I won’t touch is Mainstay, Walmart’s house brand. I’ve had too many bad experiences with them.
• Canning funnel. This is technically a convenience, but it really does make the process so much easier and less messy. Definitely worth a few bucks to buy!
• Cutting board and knife. You’ll be cutting a lot of onions! Alternatively, if you have the ability to use a food processor or mandolin, go for it! Do what’s best and easiest for you.

Ingredients for making French Onion Soup

• Olive oil, Ghee, or butter – I use ghee, because I have it (I have a cow, but don’t have an olive grove haha)
• 5 lbs yellow, or sweet onions. Yellow onions are typically used for their classic flavor, and balance. For a milder, sweeter twist, sweet onions can also be used.
• Garlic. I always make sure to use fresh cloves of garlic for this recipe, since I feel like jarred garlic has lost most of its flavor even before you open it.
• Black pepper. This adds to the umami flavor of the soup
• Worcestershire sauce. Continuing with the umami. I have seen recipes that omit this, but I definitely prefer it.
• Thyme. giving it an herbaceous flavor that brings depth.
• Beef broth. For a vegetarian version, you can replace this with vegetable stock.
• Sherry or red wine. Some people replace the red with dry white wine. Just use your preference. If you prefer not to use wine, you can replace this with more broth. I so very rarely buy wine, that this is another reason canning the soup is a good option for me – that way I can use the whole bottle and not have any waste left.
• Salt – this will be added to each jar individually to make sure you have an adequate amount in each jar for best preservation practices.

Canning French Onion Soup Recipe

1. Peel onions, and cut in half from stem end, to stem end.
2. Slice into 1/8 inch slices.
3. Melt ghee or oil in a large (4 quart or larger) skillet over medium-low heat. If you don’t have a large enough skillet, you can work in batches.
   
   
4. Add sliced onions, and let sweat, stirring occasionally. You can put a lid on the skillet during this phase so that the steam from the onions doesn’t escape and dry them out. Otherwise, just add a tablespoon or two of water if the onions start to stick to the pan.
5. Continue cooking, stirring occasionally until the onions because soft, then clear, then begin to brown, while becoming softer, and get almost to the point of jaminess. This may take up to 30 minutes, depending on how deep your skillet is (a skillet with more surface area will caramelize faster, versus a smaller, deeper skillet, which will take longer).
   
   
6. When the onions become caramel colored and jammy, add garlic, and stir in for about one minute.
7. Stir in pepper, Worcestershire sauce, and thyme.
8. Add sherry, and stir to deglaze the pan. Be sure to scrape the bottom of the pan to pull up any browned bits.
   
   
9. Finally, stir in beef broth, and bring to a simmer.
10. Let cook down for about 15 minutes, then remove from heat.
    
    

To Can:

1. Prepare pressure canner, adding the inner rack, and required water to the bottom of the canner.
2. Prepare jars and lids.
3. Ladle hot soup into prepared canning jars, leaving 1/2 inch of headspace
   
   
4. Add salt to jars at a rate of 1 teaspoon per quart. This means 1/2 teaspoon per pint, 1/4 teaspoon per half pint, etc.
5. Wipe jar rim clean, then screw down lids and bands.
6. Arrange in pressure canner so that the jars do not touch either each other, or the walls of the canner.
7. Lock lid onto canner, and heat over medium-high heat with the steam valve open, until a steady stream of steam begins to escape.
8. Vent steam for ten minutes, close pressure valve and bring to ten pounds of pressure at sea level, or see this chart to convert to your elevation.
9. Process pint jars for 60 minutes, or quart jars for 75  minutes.
10. Remove canner from heat, and let return to zero pressure naturally.
11. Once pressure has come down, you may remove jars – carefully avoiding drafts and protecting yourself from super hot jars potentially breaking. Cover jars with a towel to finish cooling.
12. After 24 hours, check for seals, wash jars if needed, and store in a cool place out of direct light. You may also remove the rings at this point if desired.

To serve: 

Empty jar into a sauce pan, and heat to a boil. Toast French bread, ladle hot soup into oven-safe bowls, and top with the toasted crunchy bread and a slice of gruyere cheese. Place bowls on a jelly roll pan, and place in broiler until cheese is melted and bubbly. 

Or of course, serve as you desire. I also like to top the bubbly melted cheese with a few thyme leaves.

Other Canning Recipes for you:

• How to Can Vegetable Soup
• Canning Potato Soup
• How to Can Chili
• Canning Ham and Bean Soup
• Canning White Bean Chicken Chili

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