"Those who forget the pasta are condemned to reheat it."--Unknown

French Onion Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for French Onion Soup, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 pounds onions, sliced
1 T butter
pinch of sugar
14 c beef broth (your own, homemade broth... or store bought will do)
c red wine
1 bay leaf (remove before jarring broth)
1 t dried thyme
1 t dried parsley
t garlic powder (or 1/2 t minced garlic)
salt (canning or sea salt) and pepper to taste

Directions:
Directions:
Slice onions and place into a large stockpot with 1 Tbs butter and a pinch of sugar, you can caramelize the onions in batches and place all back into pot to keep hot. However, since canning really cooks them down - I basically "sweated" the onions in the stock pot until translucent and cooked down a bit.
While the onions are cooking down, I prepare my jars, lids, rings and canner. It's also a good time to start your broth. If you have homemade its great use but, store bought is fine too. I brought my broth to a quick boil - adding in all my spices and bay leaf and lowered to a simmer for a good 20-30 minutes or until onions are ready for jarring.
When onions and broth are ready, use tongs (and funnel over hot, clean jars) to add 2 cups of onions to each Quart jar. Fill all your jars with the prepared broth to 1 inch head-space. I fill all my jars with onions first, then split the broth between all the jars - that way, if I run short on broth I am not cheating one jar - I just heat up some more plain beef broth and top off the jars. Make sure to use your de-bubbler tool to get any trapped air out, and add broth if needed to bring back up to 1 inch head-space.
Using a damp cloth moistened with white vinegar, wipe the jar rims and add hot lids and rings, tightening on to fingertip tightness and place into canner.
Process Quarts of soup in pressure at 10 lb. for 75 minutes.
To Serve: Slice a baguette on a diagonal into 1/2″ pieces. Butter bread and toast lightly in a hot oven, add 2-3 Tbs. grated Gruyere or Emmentaler cheese and broil until bubbly and brown. Heat the soup to a low boil for at least 10 minutes. Serve each bowl of soup with a couple of cheese toasts. *Adding a dash of cognac before serving is optional but, traditional.

Number Of Servings:
Number Of Servings:
6 quarts

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!