Email to Cat      

French Onion Soup

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Generous amounts of onions simmered in a gently seasoned white wine and beef broth — c'est merveilleux."

List of Ingredients

â—¦ 1 tablespoon butter
â—¦ 4 pounds onions, thinly sliced
â—¦ 1 tablespoon salt
â—¦ 1 teaspoon ground black pepper
â—¦ 1 teaspoon dried thyme
â—¦ 3 cups dry white wine, divided
â—¦ 3 quarts beef, chicken, or vegetable stock


Recipe

Melt butter in an 8-quart stainless steel or enameled Dutch oven over medium-low heat. Stir in onion, next three ingredients, and 2 cups white wine. Cover and cook 1 hour or until onion is very tender, stirring occasionally.

Uncover and cook, stirring constantly, until onion is caramel colored. Add remaining 1 cup wine, and cook 2 minutes, stirring to loosen browned bits from bottom of Dutch oven. Stir in broth. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180° F). Repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.

Process 1-pint jars for 60 minutes or 1-quart jars for 1 hour and 15 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.


Makes about 8 (1-pint) or 4 (1-quart) jars



• Perfect Pairing:
To enjoy your French Onion Soup fresh from your pantry, open a jar and transfer it to a small saucepan. Bring to a simmer for 10 minutes to heat through. Broil sliced baguette smothered in Swiss and Gruyère cheese and sprinkle with fresh thyme leaves.