French onion soup is a timeless classic that warms the soul with its rich caramelized onions and savory broth. Canning this beloved soup lets us capture that comforting flavor all year round. Whether it’s a busy weeknight or a chilly weekend, having homemade French onion soup ready to enjoy is a game-changer.
Canning French onion soup not only preserves its delicious taste but also saves us time and effort in the kitchen. Plus, it makes a thoughtful gift for friends and family who appreciate hearty, homemade meals. Let’s dive into the simple steps to create and can this savory soup so we can enjoy its deep flavors anytime we want.
Ingredients for Canning French Onion Soup
To preserve the rich, savory flavor of French onion soup through canning, we must gather the freshest and finest ingredients. Here is a detailed breakdown of what we need to prepare our delicious soup ready for long-term storage.
Fresh Onions and Broth Ingredients
The heart of any French onion soup is its golden caramelized onions and flavorful broth. Using the right onions and broth base ensures we capture the authentic taste.
- Yellow onions – 6 pounds, thinly sliced (these caramelize best to develop deep flavor)
- Beef broth – 8 cups, low sodium preferred for controlled seasoning
- Water – 2 cups (to adjust soup consistency if needed)
- Butter – 4 tablespoons, unsalted (for sautéing onions evenly)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Yellow onions | 6 pounds | Thinly sliced |
| Beef broth | 8 cups | Low sodium |
| Water | 2 cups | Optional for thinning |
| Butter | 4 tablespoons | Unsalted, for sautéing |
Seasonings and Additional Flavorings
Balanced seasoning is key to bringing out the classic French onion soup aroma and taste, enhancing the base flavors without overpowering.
- Garlic cloves – 4, minced (adds depth)
- Dry white wine – 1 cup (for subtle acidity and complexity)
- Bay leaves – 2 (for herbal undertones)
- Thyme – 1 teaspoon dried or 1 tablespoon fresh (classic herb)
- Salt – 1½ teaspoons (adjust to taste)
- Black pepper – 1 teaspoon freshly ground (for warm spice)
- Worcestershire sauce – 1 tablespoon (boosts umami)
Canning Supplies and Equipment
To ensure our canned French onion soup stays safe and delicious, we’ll use specific tools and materials designed for proper preservation.
- Mason jars – Quart size, with new lids and rings
- Pressure canner – Essential for safe canning of soups containing meat and broth
- Jar lifter – For safe handling of hot jars
- Large stock pot – For cooking the soup before canning
- Funnel – Wide-mouth, for filling jars cleanly
- Ladle – For transferring soup into jars
- Clean cloth or paper towel – To wipe jar rims before sealing
| Equipment | Purpose |
|---|---|
| Mason jars | Storage and sealing |
| Pressure canner | Safe preservation of soup |
| Jar lifter | Handling hot jars safely |
| Stock pot | Cooking soup |
| Funnel | Clean jar filling |
| Ladle | Soup transfer |
| Cloth/paper towel | Wiping jar rims before sealing |
By assembling these fresh ingredients, seasonings, and essential canning supplies, we prepare to create a French onion soup that will deliver comfort and flavor straight from our pantry whenever we crave it.
Equipment Needed for Canning
To successfully preserve our Canning French Onion Soup Recipe, having the right equipment is crucial. These tools ensure safety, flavor retention, and ease throughout the canning process.
Essential Kitchen Tools
We begin with the fundamental kitchen tools that help us prepare the soup ingredients with precision and efficiency:
- Sharp chef’s knife – for slicing onions thinly and uniformly
- Large sauté pan – essential for caramelizing onions evenly
- Measuring cups and spoons – accurate quantities ensure consistency
- Ladle – for transferring hot soup into jars safely
- Heat-resistant funnel – helps avoid spills and keeps jar rims clean
- Kitchen thermometer – to monitor soup temperature before canning
- Sturdy pot holders or gloves – protection when handling hot pots and jars
Canning Jars and Lids
Using the right Canning Jars and Lids is fundamental for long-lasting preservation and preventing spoilage. We recommend the following:
| Item | Description | Quantity |
|---|---|---|
| Mason Jars | Wide-mouth, heat-resistant glass jars | Several 16 oz jars preferred |
| Two-piece lids | New flat lids with rubber seal and screw bands | One set per jar |
| Jar lifter | Special tongs for handling hot jars safely | At least one |
Tip: Always inspect jars for chips or cracks and use fresh lids to ensure a proper seal.
Pressure Canner or Water Bath Canner
Since French onion soup contains low-acid ingredients like onions and beef broth, using a pressure canner is the safest method for home canning:
- Pressure canner allows us to reach temperatures above boiling (240°F), killing harmful bacteria effectively.
- Water bath canner is not recommended for this recipe due to the soup’s low acidity and risk of spoilage.
We suggest choosing a pressure canner with a capacity suitable for your batch size (usually 16+ quarts) and a reliable pressure gauge. Familiarize yourself with its operation before starting to ensure safe and successful canning.
“For low-acid foods like French onion soup, pressure canning is essential to guarantee both safety and flavor preservation.”
By arming ourselves with these well-chosen tools and equipment, we set the stage for perfect, shelf-stable French onion soup that we can enjoy anytime.
Preparing the French Onion Soup
Preparing the French Onion Soup properly is essential to capture its rich, savory flavors before canning. We focus on three key steps: caramelizing onions, making the broth base, and combining ingredients, ensuring our soup tastes authentic and delicious.
Preparing and Caramelizing Onions
The foundation of any outstanding French Onion Soup lies in perfectly caramelized onions. Follow these steps for the best results:
- Slice 4 pounds of yellow onions thinly and evenly to ensure uniform cooking.
- Heat 1/4 cup of unsalted butter in a large sauté pan over medium heat.
- Add the sliced onions and stir to coat them with butter.
- Cook slowly, stirring frequently for about 45-60 minutes, until onions turn a deep golden brown and develop a rich, sweet aroma.
- Sprinkle 1 teaspoon of salt early in the cooking to draw out moisture and speed caramelization.
- Avoid rushing this process; patience pays off with a deeply flavored base.
Making the Broth Base
The broth delivers the savory backbone of our soup. Using homemade or high-quality broth elevates the final dish.
- In a large pot, combine:
- 8 cups of beef broth (preferably homemade or low-sodium for control over saltiness),
- 1 cup of dry white wine or dry sherry for depth,
- 2 cloves garlic, minced,
- 2 bay leaves,
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme.
- Bring to a gentle simmer over medium heat.
- Let simmer for 20-30 minutes to meld flavors together.
- Remove bay leaves before combining with onions to avoid over-intense herbal notes.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Beef Broth | 8 cups | Base liquid flavor |
| Dry White Wine | 1 cup | Adds depth and complexity |
| Garlic | 2 cloves, minced | Aromatic enhancement |
| Bay Leaves | 2 leaves | Herbal depth |
| Thyme | 1 tsp fresh or ½ tsp dried | Earthy herbal notes |
Combining Ingredients for Soup
Now that our caramelized onions and broth base are ready, it’s time to combine and finalize our French Onion Soup before canning.
- Slowly add the caramelized onions to the simmering broth, stirring to distribute evenly.
- Bring the entire mixture back to a gentle boil and then reduce heat to low.
- Let simmer for an additional 15-20 minutes to allow flavors to fully integrate.
- Taste and adjust seasoning with salt and black pepper as needed.
- Turn off the heat and keep warm while preparing jars for canning.
By carefully preparing and combining these components, we create a deeply satisfying soup that will maintain its rich flavor and aroma after canning.
Steps for Canning French Onion Soup
To safely preserve our rich and savory French onion soup, we must follow precise canning steps. These steps ensure the soup stays flavorful and shelf-stable for months.
Sterilizing Jars and Lids
- Begin by washing your wide-mouth mason jars and two-piece lids in hot soapy water.
- Rinse thoroughly to remove all soap residue.
- Place jars in a large pot or canner filled with boiling water. Boil for 10 minutes to sterilize.
- Keep jars hot until ready to fill to prevent cracking when hot soup is added.
- Simmer lids in hot—not boiling—water for 5 minutes to soften the sealing compound.
Filling Jars with Soup
- Ladle the hot French onion soup into sterilized jars using a heat-resistant funnel.
- Leave 1-inch headspace at the top of each jar to allow for expansion during processing.
- Remove air bubbles by running a non-metallic utensil around the inside edges.
- Wipe rims of jars with a clean damp cloth to ensure a proper seal.
- Place the sterilized lids on jars and screw on the metal bands until fingertip tight.
Sealing and Processing Jars in Pressure Canner
- Place filled jars inside the pressure canner, ensuring jars are not touching.
- Add the recommended amount of water according to canner instructions.
- Lock the lid and vent steam for 10 minutes to ensure all air is out.
- Close the vent and bring pressure to the specified level.
- Maintain pressure and processing time according to guidelines for French onion soup.
Adjusting Processing Times and Pressure
| Altitude (feet) | Pressure (psi) for Dial Gauge | Pressure (psi) for Weighted Gauge | Processing Time (minutes) |
|---|---|---|---|
| 0-1000 | 10 | 10 | 75 |
| 1001-3000 | 11 | 15 | 75 |
| 3001-6000 | 12 | 15 | 75 |
| Above 6000 | 13 | 15 | 75 |
- Adjust pressure based on your altitude as noted in the table.
- Use the correct gauge type for your canner.
- Maintain pressure and time to ensure complete sterilization and safe preservation.
By following these steps, we guarantee that our canned French onion soup locks in its deep, caramelized flavors and is safe to enjoy from pantry to table.
Storing and Shelf Life of Canned Soup
Proper storing of our canned French onion soup is crucial to preserving its rich flavor and ensuring safety. Once sealed and processed, allow the jars to cool naturally at room temperature for 12 to 24 hours. After cooling, check each lid to confirm a proper vacuum seal—the center should be slightly concave and not flex when pressed.
Ideal Storage Conditions
- Store jars in a cool, dark, and dry place such as a pantry or cupboard.
- Maintain a consistent temperature between 50°F and 70°F (10°C to 21°C) to maximize shelf life.
- Avoid exposure to direct sunlight or fluctuating temperatures which can degrade the soup quality and seal.
Shelf Life Expectations
When stored correctly, our canned French onion soup can maintain its flavor and safety for up to 12 months. Over time, the soup may experience minor changes in color or texture but remains safe if the seal is intact and no spoilage signs are present.
| Storage Temperature | Recommended Location | Expected Shelf Life |
|---|---|---|
| 50°F to 70°F | Pantry, Cool Dark Area | Up to 12 months |
| Above 70°F | Avoid | Shorter shelf life |
| Below 50°F | Cellar, Basement | May prolong shelf life |
Signs to Discard
Always inspect before use. Discard any jar showing:
- Bulging lids
- Leaks or cracked jars
- Off odors or unpleasant sour smell upon opening
- Discoloration or mold growth inside the jar
“Safety first: when in doubt, throw it out.” This ensures we enjoy our soup without risking foodborne illness.
After Opening
Once opened, refrigerate any unused soup in a non-metallic container. Consume within 3 to 4 days to enjoy the full flavor and maintain food safety.
By following these storing guidelines, we keep our canned French onion soup tasting fresh and ready to warm us on any occasion, straight from the pantry.
Reheating and Serving Suggestions
When it comes to enjoying our canned French onion soup, proper reheating unlocks its rich caramelized flavors and cozy aromas. Follow these simple steps for the best results:
Reheating Steps
- Open the jar carefully and transfer the soup into a saucepan.
- Heat over medium-low heat stirring occasionally to prevent scorching.
- Once the soup reaches a gentle simmer—usually after about 7 to 10 minutes—it is ready to serve.
- If reheating for a larger group, use a slow cooker on low for 2 to 3 hours, stirring occasionally.
Microwave Method
- Pour the soup into a microwave-safe bowl.
- Cover loosely with a microwave-safe lid or plate.
- Heat on high for 3 to 4 minutes, stirring halfway through to ensure even heating.
- Let it rest for 1 minute before serving.
Serving Suggestions
Enhance the French onion soup experience by adding fresh toppings and accompaniments:
- Traditional Gruyère cheese melt: Ladle hot soup into oven-safe bowls. Top with a slice of toasted baguette and shredded Gruyère cheese. Broil for 2 to 3 minutes or until bubbly and golden.
- Garnish with freshly chopped parsley or a sprinkle of black pepper for added flavor.
- Serve alongside a crisp green salad or buttered bread for a complete meal.
“Reheating the soup slowly and gently preserves the deep caramelized onion flavors and silky broth texture.“
Quick Reference Table for Reheating Times
| Method | Heating Time | Notes |
|---|---|---|
| Stovetop (medium-low) | 7 to 10 minutes | Stir occasionally to avoid burning. |
| Slow cooker (low) | 2 to 3 hours | For large batches; stir occasionally. |
| Microwave (high) | 3 to 4 minutes | Stir halfway; rest 1 minute before serving. |
By following these reheating and serving tips, our canned French onion soup recipe will always taste as comforting and flavorful as freshly made.
Tips for Successful Canning French Onion Soup
Canning French Onion Soup properly is essential to preserve its rich flavor and ensure food safety. Here are our top tips to help you achieve the best results every time:
1. Use Fresh, Quality Ingredients
- Select fresh yellow onions with firm texture and no blemishes.
- Use high-quality beef broth or prepare your own for superior flavor.
- Avoid pre-packaged seasoning blends with additives that could affect canning quality.
2. Caramelize Onions Slowly and Thoroughly
- Take your time caramelizing the onions until they reach a deep golden brown.
- Proper caramelization develops the signature sweet and savory flavor essential to French onion soup.
- Use a heavy-bottomed pan over medium-low heat, stirring often to prevent burning.
3. Follow Canning Safety Guidelines Rigorously
- Always use a pressure canner when canning French onion soup as it is a low-acid food.
- Ensure jars and lids are sterilized and kept hot prior to filling.
- Maintain the recommended headspace of 1-inch in jars to allow for expansion.
- Remove air bubbles by sliding a non-metallic utensil around the jar interior before sealing.
4. Adjust Processing Times for Altitude
Altitude affects the pressure required for safe canning. Use the table below to adjust processing times and psi based on your elevation:
| Altitude (feet) | Pressure (psi) for Dial-Gauge | Pressure (psi) for Weighted-Gauge | Processing Time (minutes) |
|---|---|---|---|
| 0-1000 | 10 | 15 | 75 |
| 1001-2000 | 11 | 15 | 75 |
| 2001-4000 | 12 | 15 | 75 |
| 4001-6000 | 13 | 15 | 75 |
| 6001+ | 14 | 15 | 75 |
5. Seal Jars Properly to Prevent Spoilage
- After processing, let the jars cool undisturbed for 12-24 hours.
- Confirm lids have sealed by pressing the center; if it does not flex, the seal is secure.
- Any unsealed jars should be refrigerated and consumed within a few days or reprocessed.
6. Store Canned Soup in Ideal Conditions
- Choose a cool, dark, and dry location for long-term storage.
- Maintain storage temperatures between 50°F and 70°F to preserve flavor and texture.
- Avoid exposure to direct sunlight or fluctuating temperatures which can degrade quality.
7. Label Each Jar
- Include the canning date and contents on each jar.
- This helps manage inventory and ensures you use cans within the recommended 12-month shelf life.
By applying these proven tips for successful canning French onion soup we can enjoy its comforting flavor safely throughout the year.
Conclusion
Canning French onion soup is a rewarding way to preserve its rich flavors and enjoy them anytime. With the right ingredients and equipment, the process becomes straightforward and safe.
By mastering the canning steps and storage tips, we ensure our soup stays fresh and delicious for months. This method not only saves time but also lets us share a homemade gift full of comforting taste.
Let’s embrace this technique to keep a pantry stocked with a classic favorite that warms both heart and home.
Frequently Asked Questions
What makes French onion soup so appealing?
French onion soup is loved for its rich, comforting flavors created by slow-caramelized onions, savory beef broth, and melted cheese, making it a warm and satisfying meal.
Why should I consider canning French onion soup?
Canning preserves the soup’s delicious taste, saves time in meal prep, and lets you enjoy it year-round while also making a thoughtful homemade gift.
What are the essential ingredients for canned French onion soup?
You’ll need yellow onions, beef broth, dry white wine, garlic, bay leaves, thyme, butter, salt, and pepper to create the classic flavor.
What equipment do I need for canning French onion soup?
Essential tools include wide-mouth mason jars, new two-piece lids, a pressure canner, jar lifter, ladle, heat-resistant funnel, kitchen thermometer, and pot holders.
Why is a pressure canner necessary?
French onion soup is low-acid, so a pressure canner safely kills harmful bacteria, ensuring the soup is shelf-stable and safe to consume.
How do I prepare the onions for the soup?
Caramelize 4 pounds of yellow onions slowly in butter over medium-low heat until they’re golden brown and richly flavored.
What is the process for canning French onion soup safely?
Sterilize jars and lids, fill jars with soup leaving proper headspace, remove air bubbles, seal with lids, and process in a pressure canner following altitude-based guidelines.
How should I store canned French onion soup?
Store jars in a cool, dark, dry place between 50°F and 70°F, and avoid direct sunlight to maintain up to 12 months of shelf life.
How do I reheat canned French onion soup?
Reheat gently on the stovetop, slow cooker, or microwave, stirring occasionally, to preserve the soup’s rich flavor and texture.
What are some serving suggestions for French onion soup?
Top with Gruyère cheese, broil until melted and bubbly, and serve with crusty bread or a fresh salad for a complete meal.
What tips ensure success when canning French onion soup?
Use fresh, quality ingredients, caramelize onions slowly, follow safety guidelines, adjust for altitude, seal jars properly, and label them with date and contents.