French Onion Soup

SB Canning has some of my favorite ideas for canning the sometimes over abundance of veggies that I get from Bountiful Baskets. This month, I seem to be overrun with onions. Onions, onions everywhere! I Last night I decided I wanted some nice warm soup for our cold windy day. I always have way too much (considering no-one else in my family eats French onion soup), so I went searching for a canning safe version. And boy did I luck out! I took this recipe directly from SB Canning. (She is a master food preserver, and only shares safe canning ideas).

French Onion Soup

Prep Time:

Cook Time:

French Onion Soup


  • 8 cups sliced 1/4" onions
  • 1 tbsp olive oil - for sauting only
  • 1 1/2 cups water
  • 1/2 cup red wine
  • 8 cups beef broth/stock
  • 1/2 tsp thyme
  • 1/2 tsp black pepper


  1. Since this is for canning, the first step is always to make sure you have all of your canning supplies, clean and ready to go. So, for this recipe, you need to have out 6 pint jars.
  2. Prep your pressure canner per the instructions that came with your particular canner. This MUST be pressure canned to remain a safe recipe.
  3. In a heavy bottomed dutch oven (preferably enamel coated) OR a non-stick frying pan, cook the onions in batches until they are just softened (about 15 minutes). Use just enough olive oil to keep from sticking (I used the enameled dutch oven and only needed about a teaspoon of oil in the first batch only--there was enough liquid left over from the first batch for the second batch)
  4. Remove the onions and add in the remaining ingredients, and bring to a boil.
  5. By now, your canner should be up to temperature and your jars in the water waiting to be filled.
  6. Add the onions back into the broth and let cook for 2 to 3 minutes.
  7. Time for the Canning!
  8. Loosely pack the onions only into the jars, then fill with broth (leaving 1 inch headspace). Make sure to get some of the spices in each jar--they can settle to the bottom of the pot.
  9. Pressure process for 60 minutes at 10 lbs of pressure (adjusting for altitude).
  10. When you are ready to serve, heat on the stove top, pour into on oven safe bowl, top with a gluten free slice of toast and some yummy cheese (I usually use swiss or provolone) and broil until the cheese gets all melty with golden brown bubbles.


  1. Can’t wait to try, on my way to pick up my basket now. most onion soups have SO much salt..

  2. Elizabeth Smith

    I canned my big sweet onions after cooking all night in the slow cooker. I added balsamic vinegar and Better than Bouillon to the broth from the onions. I canned them in half pint jars and will add a cup of beef broth to each when I cook them. I don’t salt or pepper my canned foods, so each individual adds it to taste. I’ve already tasted one and it is great.

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