French Onion Soup Canning Recipe

Dive into the comforting world of French onion soup with our unique twist—a canning recipe that lets you savor this classic dish year-round! Originating from France, this beloved soup is known for its rich, caramelized onions and gooey cheese topping, traditionally served piping hot under a golden crust. We’re thrilled to bring you a way to capture that deep, savory flavor in jars, perfect for quick meals or thoughtful gifts.

Imagine pulling a jar of homemade French onion soup off your shelf on a chilly evening—it’s like a warm hug in a bowl! We’ve crafted this canning recipe to lock in the authentic taste of slow-cooked onions and hearty broth, ensuring every spoonful feels like a trip to a cozy French bistro.

About French Onion Soup Canning

Dive into the art of preserving the timeless flavors of French Onion Soup with our detailed canning recipe. This section unpacks why canning this classic dish is a game-changer for soup lovers and how we can capture its iconic taste in jars for year-round enjoyment. Inspired by its French roots, our method ensures that the rich caramelized onions and hearty broth remain as comforting as a freshly made batch.

Why Can French Onion Soup?

Canning French Onion Soup allows us to savor the deep, savory essence of this beloved dish anytime. We transform a traditionally time-intensive recipe into a convenient grab-and-go option. Imagine pulling a jar from your pantry on a busy evening and relishing the same gooey cheese topping and sweet onion depth without hours of cooking. It’s also a fantastic way to share homemade warmth as thoughtful gifts for friends and family during chilly seasons.

Beyond convenience, canning preserves the authentic flavors of slow-cooked onions and robust broth. We lock in that unmistakable aroma of caramelization that fills the kitchen during preparation. This method not only saves time but also ensures that every spoonful delivers the cozy comfort of a classic French evening meal.

Benefits of Canning French Onion Soup

Let’s break down the key advantages of mastering our French Onion Soup Canning recipe with some standout perks:

Year-Round Enjoyment: Store the soul-warming taste of French Onion Soup for any season. Whether it’s a snowy winter night or a cool autumn day, we’ve got comfort in a jar.
Time-Saving Magic: Skip the long simmering process. We prepare large batches at once and preserve them for quick meals.
Gift-Worthy Creations: Impress loved ones with beautifully jarred French Onion Soup. Add a ribbon and a tag for a personal touch that screams homemade love.
Flavor Preservation: Our canning technique seals in the buttery onion sweetness and savory broth notes ensuring each jar bursts with traditional taste.

Key Considerations Before Canning

Before we start filling jars with French Onion Soup, let’s highlight some critical points to ensure safety and quality. Canning requires precision to avoid spoilage and maintain that rich flavor profile. Here are our top tips:

Sterilization is Key: Always sterilize jars and lids to prevent contamination. We boil them for at least 10 minutes before use.
Acidity Matters: Since onions are low-acid, we adjust the recipe with safe canning practices to prevent bacterial growth. Consult trusted resources like the USDA guidelines for specifics.
Equipment Check: Use a pressure canner for this recipe as it’s a low-acid food. We ensure our equipment is in top shape for safe processing.

To give you a quick overview of canning times and yields based on jar sizes, check out this handy table:

Jar Size	Processing Time (Pressure Canner)	Yield (Approximate)
Pint (16 oz)	60 minutes at 10 psi	6-8 jars
Quart (32 oz)	75 minutes at 10 psi	3-4 jars

How Canning Enhances the French Onion Soup Experience

Canning doesn’t just store French Onion Soup; it elevates our connection to this dish. We bottle up the heartwarming nostalgia of slow-cooked meals enjoyed by a crackling fire. Each jar becomes a time capsule of toasty cheese and golden broth ready to transport us back to a cozy French bistro with just a twist of the lid. By preserving this recipe, we ensure that the labor of love behind every caramelized onion is never lost to time.

Ingredients for French Onion Soup

Let’s dive into the heart of our French Onion Soup canning recipe by gathering all the essential components. Crafting this savory delight requires fresh ingredients and specific canning supplies to ensure safety and flavor preservation.

Base Ingredients

Here’s what we need to create the rich and comforting base for our French Onion Soup:

Onions: 5 pounds of yellow onions peeled and thinly sliced for that signature sweet and caramelized flavor
Butter: 4 tablespoons of unsalted butter to sauté and enhance the onions’ natural sweetness
Beef Broth: 8 cups of high-quality beef broth for a deep and hearty base
Dry White Wine: 1 cup to deglaze and add a subtle tangy note (optional but recommended)
Garlic: 3 cloves minced for an aromatic kick
Thyme: 2 teaspoons of dried thyme or 4 sprigs of fresh thyme for earthy undertones
Bay Leaves: 2 leaves to infuse a gentle herbal essence
Salt: 1 teaspoon to balance flavors
Black Pepper: 1/2 teaspoon freshly ground for a hint of spice
Sugar: 1 teaspoon to aid in caramelization of onions

Canning Supplies

To safely preserve our French Onion Soup and lock in that nostalgic cozy-meal vibe, we rely on these critical canning tools and materials:

Canning Jars: 6 quart-sized glass jars with lids and bands sterilized and ready for use
Pressure Canner: 1 large pressure canner suitable for quart jars to ensure safe processing
Jar Lifter: 1 for safely handling hot jars during canning
Canning Funnel: 1 to prevent spills while filling jars with hot soup
Bubble Remover: 1 tool or a non-metallic spatula to release air bubbles from jars
Clean Cloths: Several for wiping jar rims and ensuring a proper seal
Vinegar: 1 cup of white vinegar for adjusting acidity if needed (check pH for safety)
Timer: 1 to monitor precise processing times

Note: Always double-check your equipment for cracks or defects before starting the canning process to avoid any mishaps and ensure the longevity of your French Onion Soup jars.

With these ingredients and supplies in hand, we’re ready to transform the classic French Onion Soup into a shelf-stable treasure that captures the essence of slow-cooked comfort in every jar.

Equipment Needed

Let’s dive into the essential tools required to craft and preserve our beloved French Onion Soup through canning. Having the right equipment ensures a seamless cooking and canning process while keeping safety and quality at the forefront.

Cooking Equipment

To create the rich and savory base of our French Onion Soup, we need a few key kitchen tools to handle the slow caramelization of onions and the blending of flavors. Here’s what we’ll use:

Large Stockpot or Dutch Oven: Opt for a heavy-bottomed pot with at least an 8-quart capacity to accommodate 5 pounds of onions and broth while allowing room for stirring.
Wooden Spoon or Heat-Resistant Spatula: Perfect for stirring onions during caramelization to prevent sticking and ensure even cooking.
Sharp Chef’s Knife: Essential for thinly slicing yellow onions with precision for that signature texture.
Cutting Board: Choose a sturdy board to handle the bulk of onion prep safely.
Measuring Cups and Spoons: Necessary for accurate portions of ingredients like butter, sugar, and thyme.
Ladle: Useful for transferring the hot soup into jars with minimal mess.

With these tools, we set the stage for capturing the deep, comforting essence of French Onion Soup before moving on to preservation.

Canning Equipment

Canning transforms our French Onion Soup into a shelf-stable treasure, and having the proper gear is critical for safety and success. Below is our must-have list for this process, ensuring each jar is perfectly sealed and ready for storage or gifting.

Pressure Canner: A non-negotiable for safely canning low-acid foods like French Onion Soup. Ensure it’s in good condition with a functioning gauge or weight.
Sterilized Canning Jars: Use pint or quart-sized jars (based on your preference) with no cracks or chips. We recommend having at least 6-8 jars ready for a typical batch.
Two-Piece Lids and Bands: Ensure lids are new for a proper seal while bands can be reused if rust-free.
Jar Lifter: A specialized tong to safely handle hot jars during and after processing without risking burns.
Canning Funnel: Helps pour soup into jars neatly, reducing spills and maintaining a clean rim for sealing.
Bubble Remover or Non-Metallic Utensil: Essential for releasing trapped air bubbles in filled jars to prevent spoilage.
Clean Cloths or Paper Towels: Keep these handy for wiping jar rims to ensure a debris-free seal.
Timer or Stopwatch: Critical for tracking exact processing times to meet safety standards.
Vinegar (for Acidity Adjustment): Have this on hand to adjust pH if needed as per tested canning guidelines.
Cooling Rack or Towel: A safe spot to place hot jars post-processing to avoid thermal shock on countertops.

Equipment	Purpose	Quantity Needed (Approx.)
Pressure Canner	Safe canning of low-acid soup	1
Canning Jars (Pint/Quart)	Storage of French Onion Soup	6-8
Two-Piece Lids	Sealing jars	6-8 (new lids)
Jar Lifter	Handling hot jars	1
Canning Funnel	Mess-free filling	1

Equipping ourselves with these tools guarantees that the nostalgic warmth of French Onion Soup is preserved in every jar, ready to bring comfort whenever we open one.

Preparation Steps

Let’s dive into the heart of our French Onion Soup Canning Recipe and transform those humble ingredients into a shelf-stable masterpiece. We’ll guide you through each step with precision to ensure that every jar captures the rich, savory essence of this classic dish.

Prepping the Onions

First up, we tackle the star of our French Onion Soup—the onions. Grab your sharp chef’s knife and cutting board to get started. Follow these steps for perfectly prepped onions that will caramelize into sweet, golden perfection:

Peel and Slice: Take 5 pounds of yellow onions and peel off the outer papery layers. Slice each onion thinly into half-moons for even cooking. Aim for slices about 1/8-inch thick to ensure they break down beautifully during caramelization.
Batch Prep: As we slice, place the onions in a large bowl to keep our workspace tidy. This step can be tear-inducing, so keep a window open or a fan nearby to minimize the sting.
Set Aside: Once sliced, set the onions aside while we prepare our cooking setup. This prepping stage is crucial for achieving that deep, sweet flavor that defines French Onion Soup.

Prepping the onions might seem tedious, but trust us—it’s the foundation of the soup’s iconic taste. With every slice, we’re one step closer to jars filled with cozy comfort.

Cooking the Soup Base

Now that our onions are ready, let’s build the soul of our French Onion Soup with a slow-cooked, aromatic base. We’ll use our large stockpot or Dutch oven to create layers of flavor that will shine through in every canned jar. Here’s how we do it:

Melt the Butter: Place the stockpot over medium heat and add 4 tablespoons of unsalted butter. Let it melt and foam, creating a rich base for caramelization. Swirl the pot to coat the bottom evenly.
Add Onions: Toss in the sliced onions and stir with a wooden spoon to coat them in butter. Cook for about 10 minutes, stirring occasionally, until they start to soften and release their juices.
Caramelize Slowly: Reduce the heat to medium-low and let the onions cook for 40-50 minutes. Stir every 5-7 minutes to prevent sticking. We’re aiming for a deep golden-brown color and a sweet, jammy texture. If needed, add a pinch of sugar (1 teaspoon) to speed up caramelization.
Incorporate Flavors: Once caramelized, add 2 minced garlic cloves and stir for 1 minute until fragrant. Pour in 1 cup of dry white wine to deglaze the pot, scraping up any browned bits with your spoon for maximum flavor.
Build the Broth: Add 8 cups of beef broth, 2 sprigs of fresh thyme, 2 bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well and bring the mixture to a gentle simmer. Let it cook for 20 minutes, allowing the flavors to meld into a hearty, comforting broth.
Taste and Adjust: After simmering, taste the soup and adjust seasoning if needed. Remove the thyme sprigs and bay leaves—they’ve done their job. Our soup base is now ready for the canning process, brimming with the nostalgic warmth of a classic French Onion Soup.

Cooking the soup base is where the magic happens. We’re not just making soup; we’re crafting a labor of love that will warm hearts straight from the jar. Keep your senses engaged—the aroma of caramelized onions and simmering broth is a preview of the joy each canned batch will bring.

Canning Instructions

Let’s dive into the heart of preserving our beloved French Onion Soup with these detailed canning instructions. We’ll guide you through each crucial step to ensure your jars are safely sealed and ready to deliver that rich, savory comfort anytime.

Sterilizing Jars and Lids

Before we start filling our jars with that heavenly caramelized onion broth, we must ensure everything is impeccably clean. Sterilizing prevents contamination and keeps our French Onion Soup safe for long-term storage. Follow these steps for spotless equipment:

Wash Thoroughly: Start by washing your canning jars, lids, and bands in hot soapy water. Rinse them well to remove any residue.
Boil for Sterilization: Place the jars in a large pot of boiling water or your pressure canner. Ensure they’re fully submerged and boil for 10 minutes at sea level. Add an extra minute for every 1000 feet above sea level.
Handle Lids Carefully: Simmer the lids in hot water (not boiling) at about 180°F for 5 minutes to soften the sealing compound. Avoid boiling as it can damage the seal.
Keep Warm: Leave the jars and lids in hot water until ready to use. This prevents thermal shock when filling with hot soup.

Pro Tip: “A clean jar is a safe jar!” Always inspect for cracks or chips before sterilizing. One tiny flaw can compromise the entire batch of your French Onion Soup canning efforts.

Filling the Jars

Now that our jars are pristine, let’s fill them with the soul-warming essence of our French Onion Soup. Precision here ensures safety and flavor in every bite. Here’s how we do it:

Prepare Workspace: Lay out clean cloths on your counter to catch drips. Have your canning funnel, ladle, and bubble remover ready.
Add Vinegar for Acidity: To ensure safe canning, add 1 tablespoon of white vinegar per quart jar or 1/2 tablespoon per pint jar before filling. This adjusts the pH for pressure canning.
Fill with Soup: Using a ladle and canning funnel, carefully fill each hot jar with the hot French Onion Soup, leaving 1 inch of headspace at the top. This space allows for expansion during processing.
Remove Air Bubbles: Slide a bubble remover or a clean plastic spatula along the inside of the jar to release trapped air. Recheck headspace and add more soup if needed.
Wipe Rims: Use a clean damp cloth to wipe the jar rims. Any residue can prevent a proper seal.
Apply Lids and Bands: Place a warmed lid on each jar and screw on the band until fingertip tight. Don’t overtighten as air needs to escape during processing.

Note: “Headspace is key to a perfect seal!” Measure carefully to avoid overfilling which can lead to seal failures in your French Onion Soup jars.

Processing the Jars

The final step in our French Onion Soup canning journey is processing the jars to lock in that deep, savory flavor. We’ll use a pressure canner for safety since this is a low-acid food. Let’s get started:

Set Up Pressure Canner: Fill your pressure canner with 2-3 inches of water as per manufacturer instructions. Place the rack inside and heat the water to a simmer (about 180°F).
Load the Jars: Using a jar lifter, carefully place filled jars onto the rack in the canner. Ensure they don’t touch each other or the canner sides.
Secure the Lid: Lock the canner lid in place but leave the vent pipe open. Turn up the heat to medium-high and let steam escape for 10 minutes to vent the canner.
Build Pressure: Close the vent and allow pressure to build. Process pint jars at 10 pounds of pressure for 60 minutes and quart jars for 75 minutes. Adjust pressure for altitude as needed (see table below).
Cool Down: Once processing time is complete, turn off the heat and let the canner cool naturally until the pressure gauge reads zero. Do not force-cool or open early.
Remove Jars: Carefully unlock the lid, tilting it away from you to avoid steam. Use a jar lifter to remove jars and place them on a towel-lined counter. Let them cool undisturbed for 12-24 hours.
Check Seals: After cooling, press the center of each lid. If it doesn’t pop back, the seal is good. Store sealed jars in a cool dark place for up to 1 year.

Altitude Adjustment Table for Pressure Canning:

Altitude (Feet)	Pressure (Pounds)
0 – 1000	10
1001 – 2000	11
2001 – 4000	12
4001 – 6000	13
6001 – 8000	14

Safety Reminder: “Pressure canning is non-negotiable for low-acid foods like our French Onion Soup!” Always follow USDA guidelines and your canner’s manual to prevent spoilage or botulism risks.

Storage and Safety Tips

We’re thrilled to guide you through preserving the rich, comforting essence of French Onion Soup with our canning recipe. Let’s ensure your jars remain safe and shelf-stable with these essential storage and safety tips.

Proper Storage Guidelines

To maintain the deep, savory flavors of your canned French Onion Soup, proper storage is key. Follow these guidelines to keep your jars in top condition:

Cool and Dark Environment: Store your sealed jars in a cool, dark place like a pantry or cellar. Aim for a temperature range between 50°F and 70°F to prevent spoilage and maintain quality.
Avoid Direct Sunlight: Exposure to light can degrade the soup’s vibrant taste and color over time. Keep jars away from windows or brightly lit areas.
Check Seals Regularly: Inspect the lids for any signs of bulging or loosening. A properly sealed lid should remain concave and not pop when pressed.
Label and Date: Use labels to mark the canning date on each jar. Consume within 12-18 months for optimal flavor, though properly canned soup can last longer if stored correctly.
Elevated Storage: Place jars on shelves rather than directly on the floor to avoid moisture buildup and potential rust on lids.

Here’s a quick reference table for ideal storage conditions:

Storage Factor	Recommended Condition
Temperature	50°F – 70°F
Light Exposure	Dark (no direct sunlight)
Shelf Life (Optimal Flavor)	12-18 months
Storage Location	Cool pantry or cellar

By adhering to these tips, we ensure that every jar of French Onion Soup retains its nostalgic, cozy warmth for whenever you crave a quick comforting meal.

Safety Precautions for Canned Soup

Safety is paramount when canning French Onion Soup. We want every batch to be as safe as it is delicious. Follow these critical precautions to avoid risks like botulism or contamination:

Inspect Before Use: Before opening a jar, check for signs of spoilage. Look for cloudy liquid, unusual odors, or mold. If the lid pops or hisses upon opening, discard the contents immediately.
Boil Before Serving: As an extra safety measure, heat the soup to a rolling boil for at least 10 minutes before consuming. This step destroys any potential toxins that might have developed.
Sterilization is Non-Negotiable: Always use properly sterilized jars and lids. Any lapse in cleanliness can introduce harmful bacteria. Refer back to our canning instructions for detailed sterilization steps.
Avoid Damaged Jars: Do not use jars with cracks or chips as they can harbor bacteria or fail to seal properly. Inspect every jar before filling.
Proper Pressure Canning: Since French Onion Soup is a low-acid food, it must be processed in a pressure canner—not a water bath canner—to reach the high temperatures needed to kill harmful microorganisms. Follow the processing times and pressure levels specific to your altitude.
Discard Suspicious Jars: If you ever doubt the safety of a jar—whether due to an improper seal or strange appearance—err on the side of caution and dispose of it safely.

We emphasize that canning is a science as much as an art. Sticking to these safety protocols ensures that every spoonful of your homemade French Onion Soup is not only a delight to the senses but also a safe culinary treasure.

Serving Suggestions

Now that we’ve mastered the art of canning our French Onion Soup, it’s time to explore the delightful ways to serve this heartwarming classic. Whether you’re enjoying a jar from your pantry on a chilly evening or gifting it to a loved one, these serving ideas will elevate the experience of savoring this rich and savory dish. Let’s dive into creative and traditional ways to bring our canned French Onion Soup to life at the table.

Classic Presentation with Cheese Topping

To recreate the iconic French Onion Soup experience, we start by reheating our canned soup. Follow these steps for a gooey cheese-topped masterpiece:

Pour the contents of a jar into a small oven-safe bowl or ramekin.
Heat the soup on the stovetop or in the microwave until steaming hot.
Top with a slice of crusty baguette or a handful of toasted bread cubes.
Sprinkle generously with Gruyère or Swiss cheese for that authentic melty goodness.
Place under a broiler for 2-3 minutes until the cheese is bubbly and golden brown. Watch closely to avoid burning!
Serve immediately with a sprinkle of fresh thyme for an aromatic touch.

This method captures the nostalgic essence of dining in a cozy French bistro, with the cheese forming a delightful crust over the deeply caramelized onion broth.

Pairing with Sides for a Full Meal

Our canned French Onion Soup shines as a starter but can also anchor a full meal with the right pairings. Consider these options to complement the robust flavors:

Crusty Bread or Garlic Baguette: Dip into the soup for a satisfying bite that soaks up the savory broth.
Green Salad with Vinaigrette: A light and crisp salad balances the richness of the soup. Use mixed greens, cherry tomatoes, and a tangy dressing.
Roasted Vegetables: Serve alongside roasted root vegetables like carrots or parsnips for a hearty yet healthy addition.
Charcuterie Board: Pair with a small board of cured meats, olives, and pickles for a rustic French-inspired feast.

These pairings transform a simple jar of soup into a memorable dining experience, perfect for family dinners or casual gatherings.

Creative Twists for Modern Palates

For those looking to experiment, we can reinvent our French Onion Soup with modern flair. Try these innovative serving ideas:

French Onion Grilled Cheese: Use the soup as a dipping sauce for a gourmet grilled cheese sandwich made with sharp cheddar and sourdough bread. The umami-packed broth enhances every bite.
Soup Shots for Appetizers: Serve small portions in shot glasses or espresso cups as a chic appetizer at parties. Garnish with a tiny cheese crisp for a fancy touch.
Base for Braising: Heat the soup and use it as a braising liquid for beef or pork. The caramelized onion depth infuses the meat with incredible flavor.

These creative spins showcase the versatility of our canned French Onion Soup, making it a staple for both traditionalists and adventurous cooks.

Gifting Ideas with Personalized Touches

Our French Onion Soup jars make thoughtful gifts for friends and family. Elevate the presentation with these ideas:

Attach a handwritten label with reheating instructions and a personal note.
Tie a ribbon around the jar and include a small bag of pre-shredded Gruyère cheese or a mini loaf of artisan bread.
Pair the jar with a bottle of dry white wine—echoing the ingredient in our recipe—for a sophisticated gift set.
Create a themed gift basket with soup bowls, a ladle, and a recipe card for the classic cheese topping method.

As a gift, each jar becomes a labor of love, sharing the warmth and comfort of homemade French Onion Soup with those we cherish.

Reheating Guidelines for Optimal Flavor

To ensure the best taste and safety, we must reheat our canned French Onion Soup properly. Here’s a quick guide:

Method	Time	Instructions
Stovetop	5-7 minutes	Pour into a saucepan. Heat over medium, stirring occasionally until hot.
Microwave	2-3 minutes	Transfer to a microwave-safe bowl. Heat in 1-minute bursts, stirring in between.
Oven (for broiling)	5 minutes + broil	Heat in an oven-safe dish at 350°F (175°C). Broil with cheese for 2-3 minutes.

Always boil the soup for at least 10 minutes before serving to ensure safety, as recommended for low-acid canned goods. This step preserves the rich flavors while eliminating any potential risks.

With these Serving Suggestions, we can transform our canned French Onion Soup into a culinary delight for any occasion. Whether sticking to tradition or experimenting with new ideas, each jar holds the promise of comfort and warmth straight from our kitchen to the table.

Conclusion

We’re thrilled to share this journey of canning French onion soup with you. It’s a fantastic way to keep that warm comforting flavor at your fingertips all year long.

By mastering this recipe you’ve unlocked a world of cozy meals and heartfelt gifts. We’re confident that each jar will bring a smile to anyone who tastes it.

So grab your jars and let’s keep spreading the joy of homemade goodness. We can’t wait to hear how your batches turn out!

Frequently Asked Questions

What is French onion soup, and where did it originate?

French onion soup is a classic dish known for its rich, caramelized onions and gooey cheese topping, often served over a hearty broth. It originated in France, with roots tracing back to the 18th century, where it was a comforting meal for many. This soup embodies warmth and tradition, making it a beloved choice for cozy evenings.

Why should I can French onion soup?

Canning French onion soup allows you to enjoy its deep, savory flavors year-round. It saves time by turning a labor-intensive recipe into a convenient meal option. Plus, canned jars make thoughtful, homemade gifts that share the warmth of this classic dish with loved ones.

What ingredients are needed to make French onion soup for canning?

Key ingredients include yellow onions, unsalted butter, beef broth, dry white wine, garlic, thyme, bay leaves, salt, black pepper, and a touch of sugar. These elements create the soup’s iconic rich and savory taste, perfect for preserving through canning.

What equipment do I need for canning French onion soup?

You’ll need a pressure canner, sterilized jars, jar lifters, a canning funnel, bubble removers, and clean cloths. For cooking, use a large stockpot or Dutch oven, a wooden spoon, a sharp chef’s knife, a cutting board, measuring tools, and a ladle to prepare and can the soup safely.

Is it safe to can French onion soup at home?

Yes, it’s safe if done correctly. Use a pressure canner since this is a low-acid food, sterilize jars and lids, maintain proper headspace, and follow processing times with altitude adjustments. Always inspect jars for spoilage before use and boil the soup before serving for added safety.

How do I store canned French onion soup?

Store canned French onion soup in a cool, dark place, ideally between 50-70°F (10-21°C). Check seals regularly to ensure they remain intact. Properly canned and stored jars can last up to a year, preserving the soup’s comforting flavors for future meals.

How do I reheat canned French onion soup?

Reheat by pouring the soup into a pot and bringing it to a boil for at least 10 minutes to ensure safety. Stir occasionally to heat evenly. For the classic touch, top with bread and cheese, then broil until melted and bubbly for a delightful finish.

Can I gift canned French onion soup?

Absolutely! Canned French onion soup makes a heartfelt, homemade gift. Add a personal touch with custom labels, ribbons, or recipe cards. It’s a thoughtful way to share warmth and comfort, perfect for holidays, housewarmings, or any occasion.