What could be better than a rich, hot bowl of French Onion Soup on a chilly winter evening...
Here's how I made a batch to have on hand...
I sauteed...
7 medium onions, sliced
in...
2 Tbsp. butter
until softened and caramelized.
I divided the sauteed onions evenly among 5 quart canning jars I had previously washed well and sterilized by boiling in water.
For the soup part...
In my large stainless steel saucepan, I mixed together...
12 cups beef broth (your own, homemade broth... or storebought will do)
3/4 tsp. garlic powder
2 tsp. steak sauce (any kind)
2 tsp. salt (I used canning salt)
Bring the mixture to a boil, stirring occasionally.
I ladled the hot broth over the sauteed onions in the quart jars, leaving a one inch headspace.
Using a damp cloth, I wiped the jar rims and added my hot lids and rings, tightening on to fingertip tightness.
I then processed the jars of soup in my pressure canner at 10 pounds pressure for 75 minutes.
After processing, I allowed the pressure in the canner to drop to zero on its own... then opened it up and removed the jars using my jar lifter, setting the hot jars of soup on a folded dish towel on the counter to cool and to listen for the PING! of each successfully sealed jar.
All we need to do when we want French Onion Soup for dinner, is open a jar, heat it up... add a baguette or some croutons and some good mozzarella and Yumminess in a jar!
Not only is making delicious meals such as this french onion soup and canning food exciting and a great hobby it's also something that makes for an excellent source of stress relief. I would suggest it to anyone who likes to cook, needs a good hobby and has some free time!
For a printable copy of this recipe, click here.
and 
with the onion mixture, leaving a generous half inch headspace and removing any air bubbles. I wiped the rims and tightened the lids on to a fingertip tightness.
, and set them on a folded dish towel on the counter to cool... and to listen for the PING of each successfully sealed jar!
(with the heat on high), about 2 Tablespoons of butter for every pound of onions... I had sliced 6 pounds of onions, so I melted one stick of butter...
. Some recipes I have read say to drain the onions first but I like the juice too, so I left it in.
, I ran it down the sides to get rid of any air bubbles (a butter knife will do the job just as well).
out.
among other things. This recipe uses white vinegar and has only a few, simple ingredients. It's delicious on hot dogs, brats, and sausages, and in pinto beans or 
on a cold winter evening.
and kept them hot until I was ready for them. I simmered my lids and rings in hot water and kept them hot as well.
with a 
/chopper attachment to cut down on the chopping time, and reducing the tears.
, removed the lids and rims from the hot water, tightening them to a fingertip tightness on the jars.
, lotion, a 
and other pampering products (I'm pretty sure his sweet little wife picked it out, but nevertheless, I love the gift and the givers).
have anything to do with canning Vidalia onion relish? I'm glad you asked...
s... turned out pretty good I must say)
...
, not table salt, it's more pure, doesn't contain additives, like iodine and aluminum that might cause discoloration or sediment in the final product)
(a natural anti-inflammatory, it is also said to be good for so many things in the body, from preventing cancer to aiding memory, to regulating blood pressure, plus it adds a beautiful, natural yellow color and delicious flavor to the relish)
(I added more like 2 Tablespoons, again, this is my relish, I wanted more pickly-ness!)
and dropped the sachet into the stockpot.
and discarded the liquid and added the onion mixture to the stockpot, mixing all the ingredients well. I brought it back to a boil, then simmered again for another 30 minutes, stirring often. I removed and discarded the spice bag.
