French Onion Soup THM-FP (to can or freeze)

Canning and preserving food is in full swing these hot summer days. Preserving food for use in the winter months is so rewarding.  Canned soups make a quick tasty meal and best of all you know exactly what is in it because you made it. I used bone broth that I made from beef bones to can this soup which is an added bonus in nutrients.

French Onion Soup

  • 12 cups thinly sliced sweet onions
  • 2 tablespoons butter
  • 1 tablespoons Brown Sugar Sweetener Substitute 
  • 2 tablespoons salt
  • 4 quarts fat-free beef broth
  • 2 garlic cloves minced
  • 2/3 cup red wine vinegar

Melt butter in a large kettle. Add onions and Brown Sugar Sweetener. Cook over medium-low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.

THM Gentle Sweet can be used in place of Brown Sugar Sweetener Substitute.

Caramelizing onions and the soup in jars ready for the pressure canner.

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

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Trim Healthy Mama Store  Gentle Sweet

French Onion Soup THM-FP

Author Glenda Groff

Ingredients

  • 12 cups thinly sliced sweet onions
  • 2 tablespoons butter
  • 1 tablespoons Brown Sugar Sweetener Substitute
  • 2 tablespoon salt
  • 4 quarts fat-free beef broth
  • 2 garlic cloves minced
  • 2/3 cup red wine vinegar

Instructions

  1. Melt butter in a large kettle. Add onions and sweet mix. Cook over medium low heat until onions are caramelized. Divide onions between 7 quarts jars. Heat broth, salt, garlic, and red wine vinegar together until boiling. Divide between the jars adding additional water if needed to fill jars with a 1 inch head space. Add lids and rings. Pressure can at 10 psi for 30 minutes. 7 quarts.

  2. This can also be frozen in pint/quart freezer containers.

You will find many more canning/preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

 

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