If you’re looking to stock your shelves with cozy, hearty meals, canning French onion soup is a perfect choice—and today, we’re walking you through the entire process. This delicious, shelf-stable soup is not only full of rich, caramelized onion flavor, but it also showcases how simple it is to be more self-reliant in your kitchen.
Why Can French Onion Soup?
French onion soup is a comforting classic, known for its deep savory broth and sweet, soft onions. Canning it means you always have a ready-to-go meal on hand—just heat, top with toast and melted cheese, and serve. Plus, with modern pressure canning techniques, it’s easy to preserve safely and enjoy for months to come.
The Recipe Source: Ball’s All New Book of Canning
This French onion soup canning recipe is adapted from the Ball All New Book of Canning and Preserving, one of the most up-to-date and trusted resources in the canning world. The original calls for four pounds of onions, but we doubled it to make a full canner load—7 quarts—plus a little extra for lunch this week!
Ingredients (Doubled for 7 Quarts)
10 pounds of organic onions (or any kind you prefer)
Butter for caramelizing
Salt to taste
3 quarts of beef bone broth (or chicken/vegetable as needed)
1 bottle dry white wine (we used Chardonnay)
Optional: a cup of dry red wine (like Cabernet Sauvignon)
3 bay leaves
1 tbsp dried thyme
2 tbsp garlic powder
8 cups water + Better Than Bouillon (to taste)
1–2 tbsp Kitchen Bouquet
1–2 tbsp Worcestershire sauce
Step-by-Step Process
1. Caramelize the Onions
Slice your onions (cut them in half again if you prefer shorter strands) and caramelize them slowly in butter until they reach a rich, golden-blond color. This brings out the sweetness and depth we love in French onion soup.
2. Build the Broth
In a large pot, combine your bone broth, water with bouillon, Chardonnay, bay leaves, garlic powder, Worcestershire, thyme, and Kitchen Bouquet. Add the caramelized onions and simmer everything together for about 20 minutes. Taste and adjust seasoning.
💡 Pro Tip: Adding a cup of red wine enhances the depth of flavor. Surprisingly, mixing red and white wine worked beautifully in this batch!
3. Fill and Seal Jars
Pack the soup into hot, sterilized quart jars, ensuring each one has a generous amount of onion. Leave appropriate headspace (usually 1 inch for low-acid foods). Wipe the rims clean, apply your Tattler or metal lids, and screw the bands on finger-tight.
4. Pressure Can the Soup
Process quarts at 10 PSI (adjust for altitude) for 75 minutes in a pressure canner. Once the canner has fully depressurized, allow the jars to sit before removing to avoid siphoning. Let them cool completely before checking seals.
💬 Note on Tattler Lids: These reusable lids are a great alternative, especially when standard lids are hard to find. Keep track of how many times you’ve reused each gasket with a small mark.
Final Thoughts
Once sealed, label your jars and store them in a cool, dark place. This batch yielded 7 quarts of beautiful, golden French onion soup—perfect for those cold nights or when you need a quick meal. Serve it with crusty bread and cheese, or use it in recipes like beef stroganoff or pot roast for extra richness.
Canning for Self-Reliance
Canning isn’t just about food—it’s about freedom. In today’s world, learning how to preserve your own meals is an invaluable skill. It empowers you to step away from dependency on processed, store-bought goods and take control of your family’s health.
0 servings