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French Onion Soup for Canning




Source of Recipe


Katie C


List of Ingredients




8 large onions, sliced 1/2 inch thick
2 Tblsp. olive oil
2 1/2 quarts rich beef broth
1/2 cup dry white wine, optional
3-4 Tblsp. Worcestershire sauce


Recipe



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 and simmer 5 minutes.

Ladle into hot clean mason jars, filling halfway with onions and then the rest of the way with broth, leaving 1-inch headspace. Wipe rims and cap with two-piece lid. Process pints 60 minutes and quarts 75 minutes at 11 lbs. of pressure (adjust pressure to your altitude).