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Canning French Onion Soup
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4.59 from 12 votes

Canning French Onion Soup

Home canned french onion soup takes this comfort food classic and makes it a heat and eat meal in a jar right on your pantry shelf.
Prep Time1 hour 30 minutes
Cook Time1 hour 30 minutes
Total Time3 hours
Course: Dinner
Cuisine: French
Keyword: Soup Canning Recipe
Servings: 16 servings, Makes 8 Pints or 4 Quarts
Author: Ashley Adamant

Equipment

Ingredients

  • 1 Tbsp Butter or olive oil for a vegan option
  • 3 Quart Beef Broth or vegetable broth for a vegetarian option
  • 4 lb onions thinly sliced
  • 1 Tbsp salt
  • 1 tsp ground black pepper
  • 3 cups dry white wine divided
  • 1 tsp dried thyme
US Customary - Metric

Instructions

  • Trim, peel, and thinly slice the onions, keeping the slices an even thickness.
  • Melt the butter in a stainless steel or enameled Dutch oven over medium-low heat. Stir in the onions, salt, pepper, and thyme, then add most of the white wine, reserving a portion for later.
  • Cover and cook for about 1 hour, stirring often, until the onions are very tender.
  • Uncover, raise the heat, and cook until the onions are caramelized and golden. Add the reserved wine, scrape up any browned bits, and cook 2 minutes more.
  • Stir in the broth and bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Taste and adjust seasoning.
  • Ladle the hot soup into hot jars, packing onions to fill jars about halfway and covering with broth. Leave 1 inch headspace.
  • Remove air bubbles, wipe rims, set lids, and apply bands fingertip tight.
  • Process pints for 60 minutes or quarts for 75 minutes at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude (see notes).
  • Use a natural pressure release. Cool, check seals, label, and store.

Notes

This is a brothy soup canning recipe adapted from The All New Ball Book of Canning and Preserving (pg. 290). French onion soup is low acid and must be pressure canned. The processing time and pressure are the safety control and cannot be reduced, and this soup cannot be water bath canned.
Do not add bread, cheese, flour or other thickeners, pasta, rice, or cream before canning. Add those when you reheat the soup to serve. Swapping beef broth for vegetable broth is a safe change.
Altitude Adjustments for Canning French Onion Soup
With pressure canning, the processing times stay the same at higher altitudes, but the pressures change.  Here are the altitude adjustments for pressure canning:
For dial gauge pressure canners:
  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure
For weighted gauge pressure canners:
  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Sodium: 1110mg | Potassium: 296mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg