🧅 Canned French Onion Soup
10 lbs of Onions, 12 Hours of Love!
📌 In This Article
🧅 The French Onion Story
"I love French Onion Soup. I caramelized and cooked down 10 pounds of a variety of onions for 12 hours in my roaster."
There's nothing quite like French onion soup. The rich, savory broth, the sweet caramelized onions, the gooey cheese on top — it's pure comfort in a bowl.
But making it from scratch takes time and patience. That's why I caramelized and cooked down 10 pounds of a variety of onions for 12 hours in my roaster. The result? Pure onion gold.
💬 The love: "I caramelized and cooked down 10 pounds of a variety of onions for 12 hours in my roaster."
The roaster did most of the work — slow, steady heat turned those onions into deep, rich, sweet perfection. And then I canned it all, so I can enjoy French onion soup anytime I want.
💬 The result: "The roaster did most of the work — slow, steady heat turned those onions into deep, rich, sweet perfection."
🧅 What Is French Onion Soup?
French onion soup is a classic French dish made from caramelized onions, rich beef broth, and topped with crusty bread and melted cheese. It's the ultimate comfort food — warm, savory, and deeply satisfying.
It's perfect for:
- 🍂 Winter days – Warm and comforting
- 🥣 Dinner parties – Impressive and delicious
- ⚡ Quick meals – Just heat and serve
- 🏠 Emergency food storage – Shelf-stable comfort
- 👨👩👧👦 Family dinners – Everyone loves it!
💡 Pro tip: "The secret is in the onions — low and slow caramelization is the key to incredible flavor."
📦 Ingredients
🧅 For the Caramelized Onions
- 🧅 10 lbs onions – A variety (yellow, white, sweet, red)
- 🧈 1 cup butter – For caramelizing
- 🧂 2 tsp salt – To taste
- 🌿 1 tsp black pepper
- 🍬 1 tbsp sugar – Optional, helps caramelization
🥫 For the Broth
- 🥫 8 cups beef broth – Rich and flavorful
- 🍷 1 cup dry red wine – Optional, adds depth
- 🌿 2 sprigs fresh thyme
- 🌿 1 bay leaf
- 🧂 1 tsp salt
- 🌿 1/2 tsp black pepper
🧀 For Serving (Optional)
- 🥖 French bread – Toasted
- 🧀 Gruyère or Swiss cheese – For melting on top
💡 Pro tip: "Use a variety of onions for the deepest, most complex flavor."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Keep jars hot until ready to fill.
- This recipe makes about 8-10 quart jars.
💡 Pro tip: "Wide-mouth quart jars work best for soup."
Step 2 – Slice the Onions
- Peel and slice all 10 pounds of onions.
- Slice them thin and uniform for even cooking.
- If using a food processor, use the slicing blade.
💡 Pro tip: "A food processor makes quick work of slicing 10 pounds of onions!"
Step 3 – Caramelize the Onions (The 12-Hour Roaster Method)
- Preheat your roaster to 250°F.
- Add butter to the roaster and let it melt.
- Add the sliced onions, salt, pepper, and sugar.
- Stir well to coat the onions.
- Cover and cook for 12 hours, stirring occasionally.
⚠️ Important: "Low and slow is the key — don't rush the caramelization!"
Step 4 – Check the Onions
- The onions are ready when they are deep brown, soft, and sweet.
- They should have reduced significantly in volume.
- Don't worry if they look dark — that's the flavor!
💡 Pro tip: "The onions will be dark, rich, and incredibly sweet — this is the magic of French onion soup!"
Step 5 – Make the Broth
- Add beef broth, red wine, thyme, bay leaf, salt, and pepper to the roaster.
- Stir well to combine.
- Bring to a simmer over medium heat.
💡 Pro tip: "The wine adds depth and complexity to the broth."
Step 6 – Can the Soup
- Ladle the hot soup into hot jars.
- Leave 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
💡 Pro tip: "Wipe those rims clean! Any residue can prevent a good seal."
Step 7 – Process
- Pressure can at 10 lbs pressure for:
- Quarts: 90 minutes
- Pints: 75 minutes
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Soup with meat broth MUST be pressure canned. Water bath canning is NOT safe. The temperature needs to reach 240°F to kill pathogens.
Step 8 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel.
- Check seals after 24 hours.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
Step 9 – Serve
- Open a jar and heat the soup in a pot.
- Ladle into oven-safe bowls.
- Top with toasted French bread and Gruyère cheese.
- Broil until the cheese is bubbly and golden.
- Enjoy your homemade French onion soup!
💡 Pro tip: "The cheese makes it — don't skip the broiled cheese topping!"
🥫 How to Store Your Canned French Onion Soup
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "Stock up on jars of this soup — you'll want to enjoy it all winter long!"
💡 Pro Tips for Perfect French Onion Soup
- 🧅 Use a variety of onions: Yellow, white, sweet, and red give the best flavor.
- 🔥 Low and slow: Caramelizing takes time — don't rush it.
- 🧈 Use butter: It gives the onions a rich, deep flavor.
- 🍷 Add wine: Red wine adds depth and complexity.
- 🌿 Use fresh herbs: Thyme and bay leaf make a big difference.
- 🥫 Use good beef broth: Homemade is best.
- 🧀 Don't skip the cheese: Gruyère is the classic choice.
💡 Pro tip: "The roaster did most of the work — slow, steady heat turned those onions into deep, rich, sweet perfection."
❓ Frequently Asked Questions
❓ Can I water bath can this soup?
NO! Soup with meat broth must be pressure canned.
❓ How long does canned French onion soup last?
Up to 1 year when properly pressure canned and stored.
❓ Can I use vegetable broth instead?
Yes, for a vegetarian version.
❓ Why did my onions not caramelize?
They may not have cooked long enough or at a high enough temperature.
❓ Can I use a slow cooker instead of a roaster?
Yes, but it may take longer — up to 24 hours.
❓ What's the best cheese for French onion soup?
Gruyère is the classic choice, but Swiss or provolone work too.
❓ Can I add more wine?
Yes, but it will make the soup more acidic.
❓ How do I serve this?
Heat, top with toasted bread and cheese, and broil until bubbly.
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ Will I ever buy canned French onion soup again?
Probably not! Homemade is so much better!
📄 Printable Recipe Card
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║ CANNED FRENCH ONION SOUP ║
║ 10 lbs of Onions, 12 Hours of Love! ║
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YIELD: 8-10 quart jars | TIME: 12 hours + canning
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INGREDIENTS
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ONIONS:
- 10 lbs onions (variety of yellow, white, sweet, red)
- 1 cup butter
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp sugar (optional)
BROTH:
- 8 cups beef broth
- 1 cup dry red wine (optional)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
FOR SERVING:
- French bread, toasted
- Gruyère or Swiss cheese
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INSTRUCTIONS
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1. Prepare pressure canner, jars, and lids.
2. Peel and slice onions (food processor makes this easy).
3. Add butter, onions, salt, pepper, and sugar to roaster.
Cook at 250°F for 12 hours, stirring occasionally.
4. Add beef broth, wine, thyme, bay leaf, salt, and pepper.
Bring to a simmer.
5. Ladle hot soup into hot jars, leaving 1" headspace.
6. Remove air bubbles, wipe rims, add lids and rings.
7. PRESSURE CAN:
- Quarts: 90 minutes at 10 lbs pressure
- Pints: 75 minutes at 10 lbs pressure
8. Cool, check seals, and store.
9. To serve: heat soup, top with toasted bread and cheese,
broil until bubbly and golden.
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12 HOURS OF LOVE! 🧅
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"I love French Onion Soup. I caramelized and cooked
down 10 pounds of a variety of onions for 12 hours
in my roaster." ❤️
© CanningRebels — Canned French Onion Soup
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