Wednesday, January 16, 2013
Canning French Onion Soup
We enjoy French Onion Soup, but it's such a pain to make fresh- so many dishes to mess up, etc. So I pressure canned some!
Pressure Canner (you can not process this using a water bath)
8 cups of beef broth
8 cups of chicken broth
2 cups of white cooking wine (optional)
4 tbsp of garlic
7 medium onions
worcestershire sauce (to taste, I used around 20 quick shakes)
Slice your 7 medium onions, then half them. I've found that a mandoline slicer makes this step incredibly easy. It was an onerous task the first time I made this soup. Set your onions aside.
Mix your beef broth, chicken broth, white wine, garlic and worcestershire sauce in a big pot. You may have to do it in two pots unless you have a large stock pot. If you do it in batches, just split the ingredients in half. Stir well, then heat up over a burner until it starts to boil.
While your liquids are heating up, caramelize your onions in a pan with 2 tbsp of butter. This is another step I had to do in small batches.
When your onions are ready, split them in to your canning jars. I made 4 quart jars and 3 small pints of soup based on this recipe. (Please note, on the original recipe I tried, I found that the lady called for 12 cups of broth only and it supposedly filled up 5 quart jars. I did not find this to be the case and increased the amount of liquid to 16 cups of broth and added the 2 cups of wine).
Pour your broth over top of your onions, leaving about an inch of headspace.
Add your tops and rings, then place in your pressure cooker. You'll want to process them for 75 minutes at 10 pounds of pressure.
When you are ready to eat your soup, just pop open a jar, add some crusty french bread and some gruyere or mozarella cheese and voila! Delicious.