We’ve always been fans of French onion soup, that comforting classic from France with its caramelized onions and rich beef broth. Canning it lets us capture those savory flavors for later, making it a smart way to enjoy homemade goodness anytime.
In our canning French onion soup recipe, we’ll guide you through simple steps to preserve this hearty dish. It’s perfect for meal prep or gifting, and we’re confident you’ll love how easy it is to create your own pantry staple.
Ingredients
In our experience crafting homemade canning recipes, the key to a flavorful canned French Onion Soup lies in fresh, high-quality ingredients that capture the essence of caramelized onions and rich beef broth. We’ll list them below in the order they’re used during preparation, including any necessary prep notes for optimal results.
Soup Base Ingredients
- Onions: 5 pounds of yellow onions, thinly sliced (we recommend using a mandoline for uniform slices to ensure even caramelization and canning consistency).
- Butter: 4 tablespoons of unsalted butter (melt this first to start building the soup’s base flavor).
- Garlic: 6 cloves, minced (add these after the onions begin to soften for a subtle, aromatic depth).
- Beef broth: 8 cups of low-sodium beef broth (choose homemade or high-quality store-bought for the best taste and safety in canning).
- Dry white wine: 1 cup (use a crisp variety like Sauvignon Blanc; reduce this after adding to concentrate flavors before canning).
- Fresh thyme: 2 tablespoons of leaves, chopped (incorporate this with the liquids for herbal notes that infuse the soup).
- Bay leaves: 2 whole leaves (these go in during simmering and should be removed before canning for safety).
- Salt and black pepper: 1 teaspoon of salt and ½ teaspoon of black pepper, to taste (season after tasting the broth to balance the soup’s richness).
Canning-Specific Ingredients
- Lemon juice or citric acid: 2 tablespoons per quart jar (essential for acidity to ensure safe pH levels during canning; always use this for home preservation to prevent spoilage).
- Canning jars and lids: 6 to 8 quart-sized jars with new lids (sterilize these thoroughly before use to maintain food safety standards).
By selecting these ingredients with care, we ensure our canned French Onion Soup retains its comforting, savory profile for months of enjoyment.
Equipment Needed
To prepare and safely can our homemade French onion soup, we gather essential tools that ensure efficiency and food safety. This equipment helps us handle the caramelization of onions, simmering of broth, and proper sealing of jars for long-term storage.
Key Tools for Preparation and Canning
We recommend the following items, listed in the order they are typically used:
- Large Dutch oven or stockpot: A 6- to 8-quart size is ideal for sautéing and simmering the onions and broth mixture. This allows even heat distribution to achieve that signature caramelized onion flavor without burning.
- Cutting board and sharp chef’s knife: Use a sturdy wooden or plastic board paired with a 8- to 10-inch knife for slicing onions efficiently. Sharp blades minimize injury and ensure uniform cuts for consistent cooking.
- Measuring cups and spoons: Accurate stainless steel sets in various sizes help us measure ingredients like broth and seasonings precisely, guaranteeing the soup’s balanced taste.
- Wooden spoon or heat-resistant spatula: Essential for stirring onions during caramelization. We opt for ones with long handles to prevent burns while achieving the rich, savory depth in our soup.
- Immersion blender (optional): If we prefer a smoother texture, this tool purees the soup directly in the pot, but it’s not mandatory for a chunky version.
Canning-Specific Equipment
For the canning process, safety is paramount, especially with low-acid foods like French onion soup. We use:
- Water bath canner or pressure canner: A 21-quart water bath canner works for high-acid adjustments, but for safety, we strongly recommend a pressure canner if the recipe’s pH isn’t sufficiently acidified. This ensures the soup reaches the necessary temperature to kill bacteria.
- Mason jars and lids: We need 1-pint or 1-quart wide-mouth jars (4 to 6 jars depending on batch size) made of tempered glass, along with corresponding two-piece lids. Sterilize these in advance to prevent contamination.
- Jar lifter and funnel: A jar lifter with rubber grips safely removes hot jars from the canner, while a wide-mouth funnel prevents spills when filling jars with the hot soup mixture.
- Lid wand or magnetic lifter: This tool helps us handle lids without touching them, maintaining sterility for a proper seal.
By using this equipment, we streamline the process and preserve the comforting, aromatic essence of our canned French onion soup for up to 12 months. Always prioritize food safety guidelines from trusted sources like the USDA when canning.
Instructions
We guide you through the precise steps to create and preserve our homemade French onion soup, building on the fresh ingredients and essential equipment we’ve outlined. Let’s transform those caramelized onions and flavorful broth into a pantry staple that’s ready for long-term enjoyment.
Prepare the Ingredients
First, we gather and prep our key components to ensure everything is ready for cooking. Begin by peeling and thinly slicing 6 large yellow onions—aim for uniform slices to promote even caramelization and release their sweet, pungent aroma. Mince 4 cloves of garlic for a robust flavor base, and measure out 2 tablespoons of unsalted butter to melt and coat the onions beautifully.
Next, we prepare the liquids and herbs: Pour 8 cups of low-sodium beef broth into a bowl, and measure 1 cup of dry white wine to add depth and acidity. Chop 1 tablespoon of fresh thyme leaves and gather 2 bay leaves for infusion. For canning safety, add 2 tablespoons of lemon juice or 1/4 teaspoon of citric acid per quart jar to boost acidity levels, ensuring the soup meets USDA guidelines for low-acid preservation.
Cook the French Onion Soup
We cook the soup in our large Dutch oven, focusing on building rich, layered flavors through careful steps. Heat the Dutch oven over medium heat and melt the 2 tablespoons of unsalted butter; add the sliced yellow onions and stir frequently with a wooden spoon until they soften and turn a deep golden brown—about 25 to 30 minutes of patient caramelization that fills the kitchen with an irresistible sweet-savory scent.
Once the onions are caramelized, we incorporate the minced garlic and cook for 1 more minute to release its pungent essence without burning. Pour in the 1 cup of dry white wine to deglaze the pot, scraping up the flavorful browned bits from the bottom. Add the 8 cups of low-sodium beef broth, 1 tablespoon of chopped thyme, 2 bay leaves, and season with 1 teaspoon salt and 1/2 teaspoon black pepper; bring the mixture to a boil then reduce to a simmer for 20 minutes, allowing the flavors to meld into a comforting, aromatic broth that coats the spoon thickly.
For a smoother texture if desired, use an immersion blender to partially blend the soup—blend just until creamy yet chunky, enhancing the soup’s velvety mouthfeel while retaining those tender onion pieces.
Can the Soup
With the soup cooked, we move to the canning process using our sterilized Mason jars and water bath canner to preserve it safely for up to 12 months. Begin by adding 2 tablespoons of lemon juice or 1/4 teaspoon of citric acid to each quart jar to maintain the correct pH level, as recommended by USDA guidelines for low-acid foods.
Ladle the hot soup into the prepared jars using a funnel, leaving 1-inch headspace at the top to allow for expansion during processing; remove any air bubbles with a non-metallic utensil and wipe the jar rims clean for a secure seal. Secure the lids and rings, then process the jars in a boiling water bath canner for 75 minutes for pints or 90 minutes for quarts at altitudes below 1,000 feet—adjust processing time based on your elevation as per the table below.
| Altitude (Feet) | Pints (Minutes) | Quarts (Minutes) |
|---|---|---|
| 0 – 1,000 | 75 | 90 |
| 1,001 – 3,000 | 80 | 95 |
| 3,001 – 6,000 | 85 | 100 |
| Above 6,000 | 90 | 105 |
After processing, remove the jars and let them cool undisturbed; check seals the next day to confirm they’ve sealed properly, ensuring your jars of savory French onion soup are ready for storage and future meals.
Conclusion
We’re thrilled you’ve explored this canning adventure with us. It’s a game-changer for savoring homemade French onion soup anytime, adding convenience to your kitchen routine.
By following our tips, you’ll enjoy flavorful, preserved meals that bring comfort year-round. Trust us—it’s one of the best ways to elevate your pantry staples and impress friends with your skills. Let’s keep creating delicious memories together!
Frequently Asked Questions
What is French onion soup?
French onion soup is a classic comfort dish made with caramelized onions, beef broth, and herbs, offering rich, savory flavors. It’s perfect for cozy meals and can be preserved through canning for later enjoyment.
What are the key ingredients for French onion soup?
The main ingredients include yellow onions, unsalted butter, garlic, low-sodium beef broth, dry white wine, fresh thyme, bay leaves, and seasonings. For canning, add lemon juice or citric acid to ensure safety and acidity.
How do I prepare French onion soup?
Start by slicing onions and caramelizing them in a Dutch oven with butter until golden. Add garlic, broth, wine, herbs, and seasonings, then simmer. For canning, add acidity to jars, fill with soup, and process in a water bath or pressure canner based on your altitude.
What equipment is needed for making and canning French onion soup?
You’ll need a Dutch oven or stockpot for cooking, a sharp knife and cutting board for prep, measuring tools, and a wooden spoon for stirring. For canning, use sterilized Mason jars, lids, a jar lifter, funnel, and a water bath or pressure canner for safe preservation.
How do I safely can French onion soup at home?
Prepare the soup as directed, then add lemon juice or citric acid to each jar for acidity. Fill sterilized jars, leaving headspace, and process in a water bath canner for the recommended time based on altitude. Always follow USDA guidelines to prevent botulism.
How long does canned French onion soup last?
Properly canned French onion soup can last up to 12 months when stored in a cool, dark place. Check seals after cooling, and once opened, refrigerate and use within 3-4 days for the best quality and safety.
Can I modify the French onion soup recipe for dietary preferences?
Yes, use vegetable broth for a vegetarian version, reduce salt for low-sodium needs, or skip wine and add extra broth. Always ensure proper acidity for canning to maintain safety, and test adjustments for flavor balance.