Easy Pressure Canned French Onion Soup Recipes
RICH AND SIMPLE FRENCH ONION SOUP
We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.
Provided by Lori Levin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
- Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g
EASY PRESSURE CANNED FRENCH ONION SOUP
Makes 5 quart jars of soup
Provided by barbara lentz
Categories Other Soups
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Saute onions in butter until soft and caramelized.
- 2. Divide among 5 sterilized quart jars
- 3. Bring remaining ingredients to a boil on top of stove. Ladle into jars.
- 4. Process at 10 pound pressure for 75 minutes
USDA'S "YOUR CHOICE" SOUP RECIPE
How to safely home pressure can a soup mix of your choice, according to the USDA guidelines.
Provided by Healthy Canning
Categories Soup
Time 2h45m
Number Of Ingredients 3
Steps:
- Cook all meat first;
- Prep and blanch all vegetables first according to USDA canning recommendations for those individual veg, which includes rehydrating dried beans first;
- Combine all the ingredients you propose to use in your soup in a large pot, with enough liquid (stock or water) to cover plus 5 to 10 cm (2 to 3 inches) more. Bring to a boil. Adjust taste with herbs, spices, seasonings, etc.
- There is no need to fully cook the soup, it will cook in the jars -- you are just ensuring everything is piping hot;
- Fill jars half full of solids, no more;
- Top up as need with more broth or stock leaving 3 cm (1 inch) of headspace. If you run out of broth or stock, just use boiling water out of the kettle to top up,. You could even flavour that plain boiling water with stock cubes or powder.
- Pour hot into half-litre (1 US pint) jars or 1 litre (US quart) jars.
- Leave 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Put lids on, put in pressure canner.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: half-litre (1 US pint) jars for 60 minutes. OR 1 litre (1 US quart) jars for 75 minutes. Processing time for either size jar must be increased to 100 minutes if the soup includes fish or seafood.
Nutrition Facts : ServingSize 250 ml, Carbohydrate 20 g, Protein 3 g, Sodium 940 mg, Fiber 3 g, Sugar 3 g, Calories 90 kcal
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- Cook on low heat until the onions are beautifully golden and caramelized, about 30 minutes. Stir occasionally. The longer you cook the onions, the sweeter and more flavor they will have.
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- Place the olive oil and onions in your crockpot and saute on low for 4 hours or until caramelized.
- Add the water, broth, wine, thyme, salt and pepper to taste. Leave on low heat while you prepare your pint mason jars.
- Pour your French onion soup into the pint jars, leaving 1" headspace and affix the lids and rings.
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- Fill yourpressure canner with 2 to 3 inches of water and place the rack at the bottom.Please follow the instructions that came with your canner for adding the amountof water. Begin heating the water in the bottom of the canner with the lid off.
- In a largefrying pan sauté the onions in batches using the olive oil and adding justenough for them not to burn. Cook for about 15 minutes till they are cookeddown but not soft.
- You will need 6pint jars. Put your canning funnel on the jar and using tongs pull out the onionand add some to each jar. I would say about 1/2 cup each if you are going tomeasure otherwise you can eyeball that each jar gets “a loose” half full in each pint.
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- Select Sauté and preheat the pressure cooking pot. When hot, add the butter to the pressure cooking pot. When the butter melts, add the onions. Sauté for about 3 minutes until onions start to soften, stirring frequently to break apart the onion layers. (The onions will release enough liquid to come to pressure. No additional liquid is necessary.)
- Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.
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