Jarred French Onion Soup


Jarred French Onion Soup

Makes 6 pints


8 cups sweet onions, sliced into 1/4″ strips

1 tablespoon olive oil – for sautéing only

Pinch of sugar


1/2 cup red wine

7 cups beef broth/stock

1/2 teaspoon thyme

1 teaspoon garlic powder

1/2 teaspoon black pepper


In a large frying pan sauté the onions with the sugar in batches using the olive oil and adding just enough for them not to burn

Cook for about 15 minutes till they are cooked down but not soft

Remove the onions to a bowl and set aside

In a large stock pot, add broth/stock, wine, thyme, garlic powder and pepper

Simmer for 3-5 minutes

Add 3/4 – 1 cup of onions to each pint jar

Fill each jar with broth to a 1 inch headspace

Remove air bubbles, add more soup if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints for 60 minutes and quarts for 75 minutes at 10 lbs of pressure

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars


French Onion Soup

Makes 2 Crocks


Open 1 pint of French Onion Soup

Pour soup into a small sauce pan

Bring soup to a simmer over medium high heat

Preheat oven’s broiler and set the oven rack about 6 inches from the heat source

Ladle hot soup into heat-proof crocks

Float a slice of toasted baguette on top of soup in each crock

Top with a few slices of provolone cheese

Place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly



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