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    French Onion Soup for Canning

    Source of Recipe

    My own recipe

    * Exported from MasterCook *

    French Onion Soup for Canning

    Recipe By :Katie
    Serving Size : 0 Preparation Time :0:00
    Categories : Preserving Soups


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 large onions -- sliced 1/2" thick
    2 tablespoons olive oil
    2 1/2 quarts rich beef broth
    1/2 cup dry white wine -- optional
    3 tablespoons worcestershire sauce -- or 4, to taste

    Drizzle onions with olive oil. Caramelize the onions over low heat for a few hours until golden brown. You can also start the day before and throw them in a crockpot on low for at least 18 hours.

    Add broth, wine and Worcestershire sauce and simmer for 5 minutes.

    Ladle into clean, hot mason jars, filling halfway with onions, and then the rest of the way with broth, leaving 1" headspace. Wipe rims and cap with two piece lid. Process pints for 60 minutes and quarts for 75 minutes. Dial gauge canners: use 11 lbs at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft., and 14 lbs. over 6000 ft. Weighted gauge canners: use 10 lb. weight at 0-1000 ft., and 15 lb. weight over 1000 ft.

    To serve heat soup and ladle into oven proof bowls. Toast French bread and place over soup. Cover with shredded Swiss cheese and broil until cheese is bubbly.

    Source:
    "my own recipe"
    Yield:
    "4 quarts"

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