We have a surplus of onions today, thanks to a 50 pound bag of onions that we got a steal on at the Farmer’s Market this weekend! So, I trotted out all of my tried and true recipes to use them up. I have some in the dehydrator, some cooking in a big pot to caramelize and freeze, and my favorite: French Onion Soup!
I always order French Onion Soup if it’s on the menu, and I always love the yummy, melty cheese combined with the bread, and then dipped in that wonderful broth. But, we don’t go out to eat often, and it’s a pain to make a single batch of French Onion Soup. First you have to make a bone broth, preferably beef, then caramelize onions, then add broth and onions together and simmer, before combining that with some homemade bread and lots of ooey gooey cheese!
It’s so much easier to caramelize a whole pot of onions, add them to the mason jars, then add your cooked stock on top of the onions and put it all away. Below is my recipe…and even quarts don’t last long at our house!
French Onion Soup to pressure can:
Makes 7 Quarts
Beef Broth:
1 cup of beef bouillon
8 quarts of water
2 Tbs garlic powder
1 teaspoon red pepper flake
Combine the above in a large pot and bring to a rolling boil. Reduce heat and allow to simmer for an hour.
Onions for soup:
8 large onions
1/2 c butter
1 teaspoon adobo powder
1 Tbs garlic powder
1 teaspoon red pepper flakes
In another pot, combine onions and butter. Saute the onions in the butter until the onions are soft and caramelized, about 30 minutes. I add the adobo powder, garlic powder, and red pepper flake as soon as I add the onions.
Prepare 7 quart jars by heating them in hot water. Make sure they are clean. Once your onions are done, divide them between the 7 jars, then do the same with your beef bouillon. Wipe the rims of the jars with vinegar, put on a lid and ring to finger tight, then place the jars in your pressure canner. Mine holds 7 quart jars. Process at 75 minutes at 10 lbs of pressure. I am below 1,000 feet altitude.
