yam for its own sake, 

one can still eat it for the sake 

of the soup that goes with it. 

~~Nigerian Proverb

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

8 cups sliced 1/4" onions 

1 T. olive oil - for sauteing only 

1-1/2 cups water 

1/2 cup red wine 

8 cups beef broth/stock 

1/2 t. thyme 

1/2 t. black pepper 

Makes 6 pints 

In a heavy bottomed dutch oven OR a non-stick frying pan, cook the onions in batches until they are just softened (about 15 minutes). Use just enough olive oil to keep from sticking. Remove the onions and add in the remaining ingredients, and bring to a boil. Add the onions back into the broth and let cook for 2 to 3 minutes.

Loosely pack the onions only into the jars, then fill with broth to 1 inch headspace. (Stir the broth up before ladling to incorporate the spices). Pressure process for 60 minutes at 10 lbs of pressure.

5 gigantic white onions, thinly sliced from top to bottom

5 medium red onions, thinly sliced from top to bottom

3 TBSP butter

10 quarts of beef stock (store bought broth works just fine)

1 TBSP Worcestershire sauce 

½ to 1 cup dry red wine (optional)

Several sprigs of fresh thyme (or 1 TBSP dried – I go by taste and I like a lot of thyme).

5-­6 bay leaves

Salt and pepper to taste

Melt butter in large stock pot. Add onions and sweat for 15-­20 minutes. Sprinkle liberally with salt. Cover and reduce heat (low to medium low). Cook for about 60­-70 minutes until onions are caramelized and appear nice and brown. Simply sautéing the onions will not have the same flavor as caramelizing, so this is an important step.

Add stock, Worcestershire sauce, wine (if using), thyme, bay leaves. Bring to a boil, then reduce heat and simmer for at least 30 minutes, adding salt and pepper to taste.

Process in pressure canner 10 lbs, 75 minutes for pints or 90 minutes for quarts.

Note – A cook in a restaurant that I always order French onion soup at shared his ingredients when I asked how he made the soup. He just uses water, onions, salt, white pepper and Kitchen Bouquet. I will definitely use Kitchen Bouquet next time since it adds a really nice savory flavor.

I quantified the amounts as best as I could. I just read a few recipes and chose the portions of each that sounded the best to me. These quantities are a good start, but I always add or subtract to suit my taste at the time. The finished product was pretty darn good, but I will continue tweaking it to improve.

I ended up with 13 pints, plus another half pint from this batch.

Tomorrow's Soup of the Day... German Tomato Soup

"Award Winning French Onion Soup" 

This recipe makes a pot of soup that serves 6. I triple it if I am going to can it that way I get 7 quarts with enough left over for lunch or dinner.

Ingredients:

6 large yellow onions (sliced thin),

2 tablespoons olive oil,

1 carton each or 32.oz home made chicken broth and beef broth,

1 cup sherry,

1/2 teaspoon salt,

1/4 teaspoon pepper,

1/2 teaspoon granulated garlic,

2 teaspoons fresh or dried thyme, 1 bay leaf,

Directions:

In a large stock pot over medium heat, caramelize onions in oil until dark golden brown. Add sherry; cook for 6 minutes stirring often. Add chicken and beef stocks, salt, pepper, thyme, bay leaf and garlic. Simmer 45 minutes. Serve: Pour soup into oven safe crock or bowl; top with nice thick slice of crusty bread and a slice of cheese. Bake in a 350. degree oven until cheese is melted and slightly browned.

For canning, I use a slotted spoon and funnel to gather onions from stock pot and place in sterilized jars equally. Then ladle the soup into jars leaving 1" head space. (Do not add bread and cheese until opening to serve as suggested above). You will Love this Soup! PC 90 Minutes for quarts 75 minutes for pints.


Tomorrow's Soup of the Day... 

Beef and Barley Stew with Roasted Winter Vegetables­­