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Canning French Onion Soup: Safe Pressure Guide

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Canning French Onion Soup using a safe pressure canning method to preserve rich, caramelized onion flavor in shelf-stable jars for convenient meals.

Ingredients

Scale
  • 6–8 pounds yellow onions, thinly sliced
  • 8 cups beef broth (or vegetable broth)
  • 1–2 teaspoons salt
  • 1 teaspoon black pepper
  • 1–2 sprigs fresh thyme (optional)
  • 1–2 bay leaves (optional)

Instructions

  1. Slice onions evenly, about 1/8 to 1/4 inch thick.
  2. In a large heavy pot, cook onions over medium-low heat for 30–45 minutes, stirring frequently, until deeply caramelized and golden brown.
  3. Add broth, salt, pepper, and optional herbs. Simmer for 10 minutes to combine flavors. Remove bay leaves before canning.
  4. Wash jars, lids, and bands. Keep jars hot until ready to fill. Prepare pressure canner according to manufacturer instructions.
  5. Ladle hot soup into jars, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed.
  6. Wipe rims clean and apply lids and bands until fingertip tight.
  7. Place jars in pressure canner. Vent steam for 10 minutes, then bring to pressure.
  8. Process pints for 60 minutes and quarts for 75 minutes at 10 pounds pressure (dial gauge under 1,000 ft; adjust for altitude as needed).
  9. Allow pressure to return to zero naturally. Remove jars and cool undisturbed for 12–24 hours. Check seals before storing.

Notes

  • Pressure canning is required; water bath canning is not safe for this recipe.
  • Do not add flour, cornstarch, butter, or cheese before canning.
  • Adjust pressure for altitude according to tested guidelines.
  • Store sealed jars in a cool, dark place for up to 12 months.
  • Refrigerate after opening and consume within 3–4 days.

Nutrition

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