Ended up doing 1.5x recipe as I had 6lbs onions. They didn’t truly caramelize (such a little amount of butter!) but they did get soft and the wine tasted delish in there. This was my longest process yet at 1 hour and 20 mins. Hope it’s good whenever I crack one open!
https://www.canningandcookingiastyle.com/recipe/french-onion-soup-for-canning/
by gcsxxvii
5 Comments
Hi u/gcsxxvii,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
That looks so good it makes me wish I had a pressure canner. I guess I’ll just have to make fewer servings and keep it in the fridge until I can eat it all.
I made way too much of this but it’s great for slow cooking some pot roast or chicken in or using as a base for other stews, as well!
Please share your safe and tested recipe?
Does your house absolutely reek now?!? lol