Fall is heading our way, and there’s nothing I like more than a steamy bowl of French Onion Soup. This recipe makes a big batch and I’ve included canning instructions so you can have homemade soup at hand all year long!
When hubby and I first got together he was eating store-bought canned soup for lunches.
Last time I tried to eat store-bought 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?!
I decided to investigate. Here are the ingredient breakdown comparing my homemade to a popular store-bought brand:
|Beef stock||Beef stock (or veggie stock for vegetarian option)|
|Dried onions||Wine/Cooking Sherry|
|Hydrolyzed Soy Protein|
|Enzyme Modified Cheddar Cheese|
|Hydrolyzed Wheat Gluten|
Obviously, not all of the ingredients in the store-bought are foreign and terrible, but I much prefer the list on the right.
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!
Crockpot French Onion Soup Recipe for Canning
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.
Simply slice several onions into thin rounds. If you’re going to use a slow cooker, add your EVOO to the bottom, layer the onions on top and slow cook on low for 4+ hours, stirring occasionally.
If there seems to be too much liquid to get a rich caramelization, leave your crockpot lid off for awhile to allow the water to evaporate.
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!
Once you have your caramelized onions, you can can them straight like this for future recipes at 10 lbs of pressure for 70 minutes for pints.
To make French onion soup, however, once you have your caramelized onions, mix in your beef broth, wine or sherry, and salt or herbs you want and let simmer for another few minutes to allow the flavors to meld.
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 Your French Onion Soup
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.
If you’re new to pressure canning, be sure to check out my friend Melissa K Norris’s canning course for a complete step-by-step instruction on how to pressure can.
For more home-cooked, wholesome recipes for canning at home, check out my most popular canning posts: