French Onion Soup

Onions were on sale a few weeks ago here for 98 cents for a 3 lb. bag. I had French Onion Soup on my mind after seeing the recipe so I thought I would give it a whirl. I made two batches since it seemed pretty easy and I had gotten 6 lbs of onions. 

French Onion Soup

8 cups onions, sliced 1/4 inch (3 lb bag)
1 Tbsp olive oil - for sauteing
1 1/2 cups water
1/2 cup red wine (Oak Leaf Cabernet Sauvignon)
8 cups beef broth/stock
1/2 tsp. thyme
1/2 tsp. black pepper

Preparation: Fill pressure caner with 2 to 3 inches of water and place rack at the bottom. Follow the instructions that came with your specific canner for adding amount of water. Begin heating the water in the bottom of the canner with the lid off.

Soup preparation: In a large frying pan saute the onions in batches using olive oil and adding just enough for them not to burn.

 Cook for about 15 minutes till they are cooked down but not too soft. The pressure caner will do the work of cooking them the rest of the way but not enough for them to be mushy. Put onions in a bowl and set aside.

Once all the onions are done in a stainless steel pot or enameled dutch oven add broth/stock, water, wine, thyme and pepper. Bring to a boil over medium heat, turn down to low and add the onions. Leave in pot for 3 to 5 minutes while getting the jars ready to fill. Remove from heat.

Prepare 6 pint jars. Place your canning funnel on the jar and using tongs add onion to each jar. Fill each jar loosely about half way. Dividing the onion evenly between the 6 jars.

Ladle broth/stock to each of the pints leaving a 1 inch headspace. You will find that the herbs have sunk to the bottom of pot. Using a spoon add some to each jar. Remove air bubbles with your rubber spatula or chopstick and refill if necessary. Taking a clean damp paper towel, wipe the rims of the jars removing any food particles. Place new warmed flat lid on each jar, tighten rings to finger tight.

Processing: Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock down lid and process pints for 60 minutes and quarts for 75 minutes at 10 lbs pressure. Adjust pressure according for your altitude.

Makes 6 pints

NOTE: I made this twice and I got 7 pints each time.

Heating instructions: Warm soup in sauce pan, ladle into crock or oven safe bowl, float a nice crusty bread (french is preferred in my home) and top with shredded a mix of farmers and gruyere cheese. Place in preheated oven set on broil. Allow cheese to melt and lightly brown. Serve immediately.

Original recipe from sbcanning

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