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I had been wanting to try this recipe for awhile. Fall is heading our way, French 0nion soup is an absolute favorite of mine, and the hubby likes to buy canned soups to take to work. I hate how much sodium and other random crap they have in them. Last time I tried to eat canned soup (the brand will remain unnamed) I got an instant migraine! Now what is in a can of soup that is so nasty my brain decided to riot?!
If you have enough room in your garden, grow your own onions! Onions are super easy to grow and very low maintenance. My 30 Second Guide to Growing Onions post will give you everything you need to know to get started!
Anyhow – this recipe COULDN’T be easier, and I’m so glad I found it! Definitely adding it to my 20 Things to Stop Buying and Make Instead.
- 2 Tbsp EVOO
- 6 large onions (peeled and cut into slices or rings)
- 4-5 cups of beef or veggie broth.
- 1/4-1/3 red wine or dry cooking sherry
- Pour 1-2 Tbsp of EVOO in your crockpot, add the sliced onions and sprinkle with salt and pepper.
- Let cook on low for 4-5 hours, or high for 3-4. You want them to caramelize down and start to brown. Stir occasionally (or don’t, I’m a blogger not a cop!)
- Add homemade beef or veggie broth enough to cover and then some (4-5 cups)
- Add the red wine or dry cooking sherry (but really use wine, because who doesn’t need an excuse to open a bottle of wine? 😉 ). Let cook in the crockpot another couple of hours until the flavors have really blended. (The longer the better)
- Fill sterilized canning jars with soup, leaving one inch of headspace.
- Attach your lids and rings.
- Process in a pressure canner:
- 60 minutes for pints
- 75 minutes for quarts
To serve at home, heat up soup, and add a bit of toast and stinky cheese to the top and broil until cheese is melted. YUM!