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I had been wanting to try this recipe for awhile. Fall is heading our way, French Onion 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!
You can easily caramelize your onions on the stovetop in a large pot, but I love the unfussiness of simply throwing your onions into a crockpot and letting them cook down themselves. Bonus is your house smells delicious all day long!
This recipe is as simple or fussy as you’d like it to be. If you want a simple, rustic French Onion Soup, simply add beef or veggie broth and red wine and enjoy! If you want to step it up a notch, add some cooking sherry, tomato paste, Italian herbs or herbs de provence with the broth and let is cook for a few hours more.
You can serve it as is, or you can top it with a toasty crust (try my BEST homemade bread recipe) and Gruyere cheese and throw it under a broiler just long enough to brown the cheese.
Canning is super easy too. I love making a bit batch of quarts for a back up for lunches. We’ll usually have enough leftover dinner to take to work for lunch, but if we don’t, I love having homemade, healthy onion soup ready to stand in.
Because it’s a low acid food, you’ll pressure can your pints for 60 minutes, or quarts for 75 minutes.
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