When I worked in a restaurant, we made our French Onion soup using croutons instead of sliced baguettes. So much easier to get a bite of the bread then trying to break it apart to eat.
My suggestion: fill the slow cooker to the rim with sliced onions and let it cook for 12-15 hours. Use whatever quantity you need for you soup and keep the rest of the caramelized onions: freeze those in little portions and you will always have caramelized onions ready when you want some!
Don’t worry. I enjoy when you cook, but I came here to learn how to store food long term, and stay because I admire you so much, and learn from you every video. I am 70. You have taught me so much. I now feel much more secure about managing a crisis that could cause me to not be able to leave home for a while.
Oh so happy to have a new, easy soup recipe! Love onion soup, but as you say, it's time consuming and you can't just leave it. So glad to see a slow cooker version!
I was canning things that other TH-camrs canned that had not been approved by the National Center for Food Preservation. They said their family had been doing it for years and had never gotten sick. You showed me the science behind it and why it was dangerous. I understand the science now and will not do that again. Thank you!
I can't believe that onions will caramelize in a slow cooker! I slways think of foods being steamed. Well, you have taught this old dog a new trick! Thanks for sharing this amazing recipe!
I just wanted to thank you & your husband! I’ve learned so much. I’m in WNC on Day 9 without power, just have gotten more internet today than all 9 days combined. 2 weeks ago I felt so strongly that I needed to can my hamburger meat & I needed to can Minestrone soup. I felt this so strongly that I did not procrastinate (my usual) but jumped in & did it. Then Sept 27 @5:56 our power went completely out. I have other food canned but I could share the minestrone soup with neighbors as well as my family immediately. I am forever grateful.
Thank you for taking the time to view our video at this stressful time. We hope your power is totally restored ASAP so you can return to normal living. Jim
2chanchan5349. I’m in WNC also. Luckily I had been watching Pam & Jim for about 2 years. So I had a lot of food for when power went out for 2 weeks. Unfortunately I also had a lot in freezer which I ended up losing. I watched the video of their solar generators . Since then I got two. The one they recommend and one little blue. It’s worth a look.
I caramelize onions in my slow cooker with only a bit of water in the bottom (no fat!) then dehydrate them. They are so good! They can be rehydrated or put on hamburgers or salads as is.
You can can the carmelized onions and beef broth, just reduce butter to a tablespoon. There's a safe and tested recipe in Ball canning. It's great for making French Onions soup, of course, but also for braising roasts in, making gravy and Salisbury steak.
I have a more simple recipe for french onion soup that people rave about... Please give it a go: French Onion Soup 6lbs onions sliced Oil or butter or lard for the pan 1 tablespoon salt 1 tablespoon vinegar Slice onions, put in large cooking pan (4 qt )with the fat. Sprinkle with the salt and mix it into the onions. Cook on medium heat stirring once in a while. When all of the onions are very dark brown (like the darkest brown ones in Pam's video) add the vinegar, any kind seems to work just fine. Then add enough water to fill the pan.(3.5 qts?). Stir and cook a little longer so flavors are well distributed. Serve with your favorite garnish of cheese on bread. Enjoy Onion soup was used in the past when there was little left in the pantry but onions salt and vinegar. It is the perfect SHTF meal. You can dehydrate and reconstitute onions for this.
I copied that recipe out of the Ball book (borrowed from the library) and would like to try it, but it calls for 3 cups of white wine. I do like to use wine in cooking but that amount seemed like a lot and I was worried that I wouldn't like the taste after all that effort. Is that the same recipe you used, and if so, did you find the wine flavor very strong?
I can just the caramelized onions in half pints. Then I can use them on hamburgers, hotdogs, brown gravy, soups, french dips...and the list goes on. The flavor is wonderful.
I am delighted to see your vid on slow caramelizing onions. I have been on a quest for the ultimate French onion soup from my own kitchen for a while. I’ve roasted my beef bones, slow cooked them and pressure canned my beef bone broth. I, also, used to serve French onion soup at a renowned restaurant, Max Mercier’s, Le Parisien, in SLC, Utah. We would put dry bread cubes in a serving bowl, sprinkle a liberal amount of swiss cheese, ladle the soup. The bread would float to the top, melting the cheese through the hot soup. No need for the oven. It was iconic. I have a wedge of Jarlsberg Swiss cheese just waiting, aging in my fridge to compliment the slow cooked , carmelized onion technique I learned from you. Thank you!!! I knew there was an easier way!! But I will use ghee. Love ghee. Thank you!!!!!
Top of the day to you both! I WISH they would install a "LOVE" button to click on. I told a couple friends of mine I would make homemade French Onion Soup for them soon and you came up with a wonderfully, easy solution for me!!!!! BRAVO! I need to tell you guys..........I have you on my TV just playing one episode after another. I needed motivation to get busy today and you guys never fail me. Here's to many more videos from you guys......don't know what I'd do without you.
You have shown me so much. I would never have thought of canning anything. (Cooking channel) well you are the best of showing us how to( cook )in a jar. And what to do with it. For me. I love you both for helping me become the best prepared wife ,mother, grandma that i can be. Thank you so very much from the Canning/ freeze drying grandma
I would have eaten those caramelized onions without making soup. I'm going to use that slow cooker method to make camelized onions for burgers. Yummy Yummy
Thank You both for Another Wonderful video!!!! I never thought about caramelizing onions in a slow cooker!!! I had my doubts at the beginning of this video🤔. However, I am Thrilled to see the results!! Thanks again!! Btw, you & Jim make a Wonderful Team!!!! Many Blessings. 🙏❤
I scored a deal on onions. Im making bone broth for french onion soup for the canner, today we'll be freeze drying shredded onions, and tomorrow I am definitely making this slow cooker method. Yum! Thanks for all you both do. Its very much appreciated! ❤
You and Jim are amazing people. Thank you so much for all your videos. I will be turning 70 very soon, however I just started pressure cooking after watching and your videos. Thank you so much much. PS. American Test Kitchen TH-cam channel shows how you can caramelize onions in about 15 minutes. It is worth watching.
I’m so grateful for this channel. They never offered home economics when I was in school. Now I’m in my 40s and realizing how much I could have learned to run my household efficiently and prepared for the uncertain future. I’ve been watching since you first started and I’m still learning new things. Thanks for sharing your knowledge. I’ll be buying your book on Black Friday. ❤ from New England.
Instead of a baguette and the gooey cheese mess, I use salad croutons and sprinkle Parmesan cheese over the soup. Same flavor but a whole lot easier to eat.
Hello, that looked so scrumptious! I love how you have so many alternatives to the original recipe. Using a different more cost effective cheese or different variations of the beef broth. So fantastic! This is why i love watching your channel. I just love how you manage your channel to help those who cannot always afford the luxury ingredients but still have a fantastic tasting meal. I am now in a position to start stocking up my pantry. It was a bit difficult when i first retired but have received an increase to my funds so i will be able to try so many of your fabulous recipes. Thank you ever so much for all the hard work that Jim, Cindy and yourself go to to keep us well fed should the need arise. Have a fabulous day.
You and Jim are amazing people. Thank you so much for all your videos. I will be turning 70 very soon, however I just started pressure cooking after watching and your videos. Thank you so much. PS. American Test Kitchen TH-cam channel shows how you can caramelize onions in about 15 minutes. It is worth watching.
I love making French onion pasta. Essentially just this recipe with mushroom stock, but after you add the stock, add in some pasta and cook it down until it absorbs the broth.
This channel is way more than a cooking show! I learn sooo much from your videos. I'm going to check out your food planning book for sure. Thank you so much. I have carmelized onions in my slow cooker, and they are phenomenal! I do dehydrate them, but I need to dehydrate enough for more than a few meals worth.
What a great idea to cook the onions in the slowcooker. Why didn't I think of that myself. Onions and broth together canned in jars makes great convenience food on the shelf.
Thank you for posting this great onion soup recipe. My gluten free bread held up to the broth and the one and only cheese I tolerate worked beautifully. Thank you, I am one happy eater.
This is so much more than a cooking show. I’ve learned a lot from you. Thinking about food preparedness for a year to come, never done that before. Very happy I’ve found you. Hint with the onions: rince your knife under cold water often while cutting. It helps. French Onion Soup looks fabulous!
Thanks for your comments. We too, look as our videos as more than a cooking show. Also, we will see how the knife blade rinsing works for the onions. Jim
Just bought your book. Can't wait to print it out. (Not a fan of reading on the computer). Got a freeze dryer because of you. Thank you so much for your videos.
I appreciate your knowledge on a lot of different topics. They make me think about how to improve on what we are doing as a family in challenging times. I am learning a lot and teaching my husband and others. God bless you ! We say in our family to one another, "Can while you can!" ❤
You are amazing at teaching people timeless technology - cooking & preserving. Love love love you Pam & Jim. In appreciation of you both, kind regards and best wishes Robyn from Gisborne, New Zealand
Good morning, Pam! (First time commenting) I am so glad that I've found your channel! I am relearning and updating my food storage skills and knowledge. After searching and watching many TH-cam videos that show canning, yours made me understand the most. So far, I canned apple juice and apple sauce following your canning steps a couple of weeks ago. I also updated some of food processong equipments which you recommended as well. Boy and Boy! It saved my life. The processing time for those apples shortened significantly. Now, I can challenge this French onion soup without standing in front of a stove for long time ! ❤ Thank you!
I made French onion soup many years ago. On the stove top and I enjoyed it. The rest of the family didn't care about it. Now, maybe I can make it in my tiny crock pot. Thank you so much. I will enjoy it.❤❤❤❤
If you wanted to can the soup, how would you do it? Of course, the cheese and bread will have to be added later, not canned. But would the flavors hold up?
the first time i visited the states was in the raely 80"s and we didnt nave a maccas; near us at home so that was the fiest food my sis and i had (boy we loved thechoclate fudge sundae) but when we had our next meal it was in a restuarant down on fishermans wharf in san francisco and as a starter we chose french onion soup , it was DIVINE and it had melted cheese on the bottom of the soup plate so you had the gorgous soup and with each bite there was this yummy stringy cheese YUM one of my altime fave travel memories
We live in the Canary Islands so it’s hot and mainly dry. My husband has created a wonderful kitchen garden which provides us with year round herbs and vegetables. Good luck with the project
I appreciate you options for freezing since I don’t have a food dehydrator or freeze dryer. Did start doing some pressure canning until my husband passed. I will restart this once I have adapted to a single person household
I have been wanting to try a similar recipe I had copied, so I was very happy to see you demonstrate everything. My recipe had 1/4 cup sherry in it instead of the vinegar. People who had made the soup said not to eliminate the sherry.
I watched a Mexican Chef peal and slice onions then put them in a bowl of cold water to soak. He changed water several times. I tried it and it works for me.
I have watched some others cut up a lot of onions and actually wear a pair of goggles as their eyes are very sensitive to the onions as well. Your soup looks amazing!
French onion soup freeze dries beautifully! I freeze dry a lot of our “ leftovers” instead of cooking for two people. That way we don’t get tired of eating the same thing for days. Homemade tomato soup - same thing ! A very nice easy treat for a meal if you are out of time. I also do batches of caramelized onions in the slow cooker but I do it outside due to the smell.
This recipe looks very appetizing. Can this soup be safely canned? How long would it take for pints and quarts? You are a wonderful couple, and you do a great job for all of us. thank you so much.❤❤❤
Before adding the bread and cheese could you put it in canning jars and process it. I'm assuming it would need to be done in the pressure canner. I value your opinion so I hope you respond.
Have you tried slicing the onions in a food processor? When you have that many it may be easier and cause less crying. I have never done it but it may work.
Lovely. I have to drop in to say I still listen and ALWAYS have your preparation in mind.I n fact, thanks to you, we got a huge promo sale on eggs last week and I dehydrated many. I feel better.
I used to keep some inexpensive swimming goggles in the kitchen to wear while cutting onions. They eventually got broken but it really worked great to keep my eyes from tearing. I think construction goggles would work too!
I am new to your channel and I love all the canning related recipes the most. I wanted to know if I could pressure can this recipe? If yes then for how long would I process it? Thank you.
I recently made from scratch onion soup by standing at the stove for an hour stirring the onions. It was delicious but also not very convenient. So long to cook but eaten in 10 mins! I gave away my slow cookers bc I hadn’t used them in years and were collecting dust on the basement shelves. Can you do a video using the Nesco smart canner as a slow cooker?
Don’t be offended by the cooking channel I don’t think some people make recipes for storage but the ones that do understand the purpose of your channel
Hi Pam! I am watching many of your videos and I am glad to see this one referencing your book. When I went on line to order, I notice that it is a pdf and we can print one copy and one copy only. I understand that and it is not a problem. What I want to do is download it to my main computer and my iPad, because I use the iPad in the kitchen. Will that be permissible? Only one user. Thanks.
Oh ya, Max may have added some red wine to the final soup. Not sure, but he was a great French chef, so the red wine may take the place of the vinegar used in your recipe. I will watch your vid again to see your measurement. Thank you!!! So fun
French onion soup is good for canning to cook over a roast too to make a gravy. Delicious! Try goggles so you don’t cry! I would love to make this up to can. Would it be shelf stable without the cheese and bread?
I worked in a French restaurant in the early 80's. We used seasoned croutons and swiss cheese. Folks said it was better that L'otel Sofitels French Onion soup!
O! I think I'm gonna like this soup, the cheese hmmm interesting, i've had it before, but didn't really know much about it, so i looked it up, well on the wiki, seems good, a alpine cheese, made in a the town or Gruyere and it's a firm cheese, so they let it age and ripen. unlike "Swiss" It often doesn't have any holes, aka eyes. so swill or really any hard cheese we like will work, as long as it's not too salty. There's also other forms of onion that can be added to this soup, once I took Spanish, Red, the white parts of the large green scallion, shallots and some chopped garlic. Oh it was so good, roasted the onions in the toaster oven, made the beefy soup and then added the onions, and we used the green tops as chopped garnish on top of the broiled cheese toast. It was so good, We only had some Swiss on hand so that went over the slice of toasted french bread and broiled a moment.
Hi Pam. That aside from Beef Barley is my fav soup ever. I am soooooo excited I can make this in the Crockpot. Some Pointers, I hear from my cousin, that those water goggles work wonders for peeling and cutting onions. My other take is I would toast the bread a bit then put on the soup and add the cheese. I have never had fontina cheese as I don't like Swiss or Provolone, which can also be used, so I will research Fontina. Do you think this can be canned? Thank you and Jim so much. Sooo Excited.
That is something i would like to try. I was wondering, though, if there was a strong smell when doing this. I live in an apartment and would not want to "stink" out my fellow neighbours, lol. You could try making it in the oven. I will have to look that up.
When I worked in a restaurant, we made our French Onion soup using croutons instead of sliced baguettes. So much easier to get a bite of the bread then trying to break it apart to eat.
I also worked in several restaurants in my career as a chef. And that’s what we also did. Croutons instead of sliced baguettes. It worked really well.
My suggestion: fill the slow cooker to the rim with sliced onions and let it cook for 12-15 hours. Use whatever quantity you need for you soup and keep the rest of the caramelized onions: freeze those in little portions and you will always have caramelized onions ready when you want some!
Good idea!
Sounds great! Jim
Don’t worry. I enjoy when you cook, but I came here to learn how to store food long term, and stay because I admire you so much, and learn from you every video. I am 70. You have taught me so much. I now feel much more secure about managing a crisis that could cause me to not be able to leave home for a while.
Oh so happy to have a new, easy soup recipe! Love onion soup, but as you say, it's time consuming and you can't just leave it. So glad to see a slow cooker version!
I was canning things that other TH-camrs canned that had not been approved by the National Center for Food Preservation. They said their family had been doing it for years and had never gotten sick. You showed me the science behind it and why it was dangerous. I understand the science now and will not do that again. Thank you!
I can't believe that onions will caramelize in a slow cooker! I slways think of foods being steamed. Well, you have taught this old dog a new trick! Thanks for sharing this amazing recipe!
I just wanted to thank you & your husband! I’ve learned so much. I’m in WNC on Day 9 without power, just have gotten more internet today than all 9 days combined. 2 weeks ago I felt so strongly that I needed to can my hamburger meat & I needed to can Minestrone soup. I felt this so strongly that I did not procrastinate (my usual) but jumped in & did it. Then Sept 27 @5:56 our power went completely out. I have other food canned but I could share the minestrone soup with neighbors as well as my family immediately. I am forever grateful.
Thank you for taking the time to view our video at this stressful time. We hope your power is totally restored ASAP so you can return to normal living. Jim
That is so good on you for following your instinct. Sooo good.🩷
God bless you and all of your communities who are suffering.
2chanchan5349. I’m in WNC also. Luckily I had been watching Pam & Jim for about 2 years. So I had a lot of food for when power went out for 2 weeks. Unfortunately I also had a lot in freezer which I ended up losing. I watched the video of their solar generators . Since then I got two. The one they recommend and one little blue. It’s worth a look.
I caramelize onions in my slow cooker with only a bit of water in the bottom (no fat!) then dehydrate them. They are so good! They can be rehydrated or put on hamburgers or salads as is.
That's exactly how I do it too. Then I reserve the broth it makes to use in future recipes. Delicious
Sounds delicious, I'll have to try it. Thanks for sharing!
You can can the carmelized onions and beef broth, just reduce butter to a tablespoon. There's a safe and tested recipe in Ball canning. It's great for making French Onions soup, of course, but also for braising roasts in, making gravy and Salisbury steak.
I have a more simple recipe for french onion soup that people rave about... Please give it a go:
French Onion Soup
6lbs onions sliced
Oil or butter or lard for the pan
1 tablespoon salt
1 tablespoon vinegar
Slice onions, put in large cooking pan (4 qt )with the fat.
Sprinkle with the salt and mix it into the onions.
Cook on medium heat stirring once in a while.
When all of the onions are very dark brown (like the darkest brown ones in Pam's video) add the vinegar, any kind seems to work just fine.
Then add enough water to fill the pan.(3.5 qts?).
Stir and cook a little longer so flavors are well distributed.
Serve with your favorite garnish of cheese on bread.
Enjoy
Onion soup was used in the past when there was little left in the pantry but onions salt and vinegar. It is the perfect SHTF meal.
You can dehydrate and reconstitute onions for this.
I was going to ask about canning. Especially when canned soup is over $2.00/can in the stores! I was concerned about the amount of butter.
I copied that recipe out of the Ball book (borrowed from the library) and would like to try it, but it calls for 3 cups of white wine. I do like to use wine in cooking but that amount seemed like a lot and I was worried that I wouldn't like the taste after all that effort. Is that the same recipe you used, and if so, did you find the wine flavor very strong?
I can just the caramelized onions in half pints. Then I can use them on hamburgers, hotdogs, brown gravy, soups, french dips...and the list goes on. The flavor is wonderful.
@@gilliandarbyit isn’t because it cooks down.
I am delighted to see your vid on slow caramelizing onions. I have been on a quest for the ultimate French onion soup from my own kitchen for a while.
I’ve roasted my beef bones, slow cooked them and pressure canned my beef bone broth.
I, also, used to serve French onion soup at a renowned restaurant, Max Mercier’s, Le Parisien, in SLC, Utah.
We would put dry bread cubes in a serving bowl, sprinkle a liberal amount of swiss cheese, ladle the soup.
The bread would float to the top, melting the cheese through the hot soup. No need for the oven. It was iconic.
I have a wedge of Jarlsberg Swiss cheese just waiting, aging in my fridge to compliment the slow cooked , carmelized onion technique I learned from you. Thank you!!! I knew there was an easier way!!
But I will use ghee. Love ghee. Thank you!!!!!
Top of the day to you both! I WISH they would install a "LOVE" button to click on. I told a couple friends of mine I would make homemade French Onion Soup for them soon and you came up with a wonderfully, easy solution for me!!!!! BRAVO! I need to tell you guys..........I have you on my TV just playing one episode after another. I needed motivation to get busy today and you guys never fail me. Here's to many more videos from you guys......don't know what I'd do without you.
You have shown me so much. I would never have thought of canning anything. (Cooking channel) well you are the best of showing us how to( cook )in a jar. And what to do with it. For me. I love you both for helping me become the best prepared wife ,mother, grandma that i can be. Thank you so very much from the Canning/ freeze drying grandma
I would have eaten those caramelized onions without making soup. I'm going to use that slow cooker method to make camelized onions for burgers. Yummy Yummy
Thank You both for Another Wonderful video!!!! I never thought about caramelizing onions in a slow cooker!!! I had my doubts at the beginning of this video🤔. However, I am Thrilled to see the results!! Thanks again!! Btw, you & Jim make a Wonderful Team!!!! Many Blessings. 🙏❤
I scored a deal on onions. Im making bone broth for french onion soup for the canner, today we'll be freeze drying shredded onions, and tomorrow I am definitely making this slow cooker method. Yum!
Thanks for all you both do. Its very much appreciated! ❤
We hope you enjoy yourselves and let us know the results. Jim
When cutting onions I put a small fan pointing across the onions to blow the “fumes” away from me. Works for me. I hope I explained it right.
You and Jim are amazing people. Thank you so much for all your videos. I will be turning 70 very soon, however I just started pressure cooking after watching and your videos. Thank you so much much.
PS. American Test Kitchen TH-cam channel shows how you can caramelize onions in about 15 minutes. It is worth watching.
I’m so grateful for this channel. They never offered home economics when I was in school. Now I’m in my 40s and realizing how much I could have learned to run my household efficiently and prepared for the uncertain future. I’ve been watching since you first started and I’m still learning new things. Thanks for sharing your knowledge. I’ll be buying your book on Black Friday. ❤ from New England.
We are happy you found our channel and have learned so much. Jim
Instead of a baguette and the gooey cheese mess, I use salad croutons and sprinkle Parmesan cheese over the soup. Same flavor but a whole lot easier to eat.
Hello, that looked so scrumptious! I love how you have so many alternatives to the original recipe. Using a different more cost effective cheese or different variations of the beef broth. So fantastic! This is why i love watching your channel. I just love how you manage your channel to help those who cannot always afford the luxury ingredients but still have a fantastic tasting meal. I am now in a position to start stocking up my pantry. It was a bit difficult when i first retired but have received an increase to my funds so i will be able to try so many of your fabulous recipes. Thank you ever so much for all the hard work that Jim, Cindy and yourself go to to keep us well fed should the need arise. Have a fabulous day.
You and Jim are amazing people. Thank you so much for all your videos. I will be turning 70 very soon, however I just started pressure cooking after watching and your videos. Thank you so much.
PS. American Test Kitchen TH-cam channel shows how you can caramelize onions in about 15 minutes. It is worth watching.
I love making French onion pasta.
Essentially just this recipe with mushroom stock, but after you add the stock, add in some pasta and cook it down until it absorbs the broth.
Sounds amazing!!
@@mj-hk6iv great way to shake up left overs for the next day.
Yum thank you for sharing
This channel is way more than a cooking show! I learn sooo much from your videos. I'm going to check out your food planning book for sure. Thank you so much. I have carmelized onions in my slow cooker, and they are phenomenal! I do dehydrate them, but I need to dehydrate enough for more than a few meals worth.
Don't be upset by being called a "cooking show." Food storage requires a set of skills. You are teaching a skill.
What a great idea to cook the onions in the slowcooker. Why didn't I think of that myself.
Onions and broth together canned in jars makes great convenience food on the shelf.
I fill my crock pot full of sliced onion to caramelize them, seal them in a vacuum sealer then freeze them in individual serving size.
Thank you!
French onion soup is one of my favorites and that looked delicious.
Your taste test made my mouth water !!❤ this is definitely my next soup to enjoy making and eating. Thank you soooo much dear sister!!❤❤
Just made & pressure canned French onion soup using the Ball book turned out wonderful
Thank you for posting this great onion soup recipe. My gluten free bread held up to the broth and the one and only cheese I tolerate worked beautifully. Thank you, I am one happy eater.
Fantastic!! So much fun to watch you Pam and Jim!!!
This is so much more than a cooking show. I’ve learned a lot from you. Thinking about food preparedness for a year to come, never done that before. Very happy I’ve found you. Hint with the onions: rince your knife under cold water often while cutting. It helps. French Onion Soup looks fabulous!
Thanks for your comments. We too, look as our videos as more than a cooking show. Also, we will see how the knife blade rinsing works for the onions. Jim
Run the onion under water before slicing. Works for me. Love your show.
Just bought your book. Can't wait to print it out. (Not a fan of reading on the computer). Got a freeze dryer because of you. Thank you so much for your videos.
I appreciate your knowledge on a lot of different topics. They make me think about how to improve on what we are doing as a family in challenging times. I am learning a lot and teaching my husband and others. God bless you ! We say in our family to one another, "Can while you can!" ❤
You are amazing at teaching people timeless technology - cooking & preserving. Love love love you Pam & Jim. In appreciation of you both, kind regards and best wishes Robyn from Gisborne, New Zealand
Good morning, Pam! (First time commenting) I am so glad that I've found your channel! I am relearning and updating my food storage skills and knowledge. After searching and watching many TH-cam videos that show canning, yours made me understand the most. So far, I canned apple juice and apple sauce following your canning steps a couple of weeks ago. I also updated some of food processong equipments which you recommended as well. Boy and Boy! It saved my life. The processing time for those apples shortened significantly.
Now, I can challenge this French onion soup without standing in front of a stove for long time ! ❤
Thank you!
I have learned so much from you. I never really had any kind of a preparation/storage set up and now I do. I appreciate so much. You are teaching us..
The freeze dried caramelized onions would be great on green bean casserole.
I made this last week and it's absolutely awesome. Delicious and easy to make. Already shared the recipe.
Sounds great!
I made French onion soup many years ago. On the stove top and I enjoyed it. The rest of the family didn't care about it. Now, maybe I can make it in my tiny crock pot. Thank you so much. I will enjoy it.❤❤❤❤
If you wanted to can the soup, how would you do it? Of course, the cheese and bread will have to be added later, not canned. But would the flavors hold up?
the first time i visited the states was in the raely 80"s and we didnt nave a maccas; near us at home so that was the fiest food my sis and i had (boy we loved thechoclate fudge sundae) but when we had our next meal it was in a restuarant down on fishermans wharf in san francisco and as a starter we chose french onion soup , it was DIVINE and it had melted cheese on the bottom of the soup plate so you had the gorgous soup and with each bite there was this yummy stringy cheese YUM one of my altime fave travel memories
We live in the Canary Islands so it’s hot and mainly dry. My husband has created a wonderful kitchen garden which provides us with year round herbs and vegetables. Good luck with the project
I made a double batch oh carmelized onions. Tomorrow I will make myself a bowl of french onion soup. 😊
OMG! This looks so good. I am going to give it a try.
I am so excited to try this. French onion soup is one of my favorites. I am going to try freeze drying it.
I love your prepping and teaching vids. Loved the gee vid.
I appreciate you options for freezing since I don’t have a food dehydrator or freeze dryer. Did start doing some pressure canning until my husband passed. I will restart this once I have adapted to a single person household
We are sorry to hear about your husband. Lets us know how your canning goes when you start canning again. Jim
OMG I cannot wait to try this one as I love french onion soup but have never attempted to make it myself. It's on the menu for this week!!!
On my way to the grocery store to get onions! Luckily a local store has them on sale. Can’t wait to try this recipe!
I have been wanting to try a similar recipe I had copied, so I was very happy to see you demonstrate everything. My recipe had 1/4 cup sherry in it instead of the vinegar. People who had made the soup said not to eliminate the sherry.
Dry sherry, or sweet?
Costco carries a large block of guyere cheese. It is pretty reasonable.
Thanks so much for this recipe and prep meal idea.
I watched a Mexican Chef peal and slice onions then put them in a bowl of cold water to soak. He changed water several times. I tried it and it works for me.
That sounds like a plan. Jim
We freeze onions too. Its great to have chopped or sliced onions to use to add to recipes
I have watched some others cut up a lot of onions and actually wear a pair of goggles as their eyes are very sensitive to the onions as well. Your soup looks amazing!
Thank you for sharing!
French onion soup freeze dries beautifully! I freeze dry a lot of our “ leftovers” instead of cooking for two people. That way we don’t get tired of eating the same thing for days. Homemade tomato soup - same thing ! A very nice easy treat for a meal if you are out of time. I also do batches of caramelized onions in the slow cooker but I do it outside due to the smell.
If I have many onions to chop I put them in fridge for few hours , and use my chopper that makes for fast work and less tears! ❤
I surrendered to the onion fume gods and now wear swimmers goggles when I have to slice a lot of onions. Never fails!
That is great! Jim
Wow! I never knew how easy this was to do. This is going to be stocked up on!🎉
Since “Honey” is going to be eating this chicken chili verde, his opinion holds a lot of water for me. This looks great!
This recipe looks very appetizing. Can this soup be safely canned? How long would it take for pints and quarts? You are a wonderful couple, and you do a great job for all of us. thank you so much.❤❤❤
Try toasting the bread. Provides a nice added flavor.
We use Brushettini, which comes in a bag. It is dried bruschetta slices. I crumble pieces up. It is very shelf stable and convenient to have on hand.
For those that want Gruyère cheese, try Aldi. 8 oz for under $5.00 where I live in SW Ohio. If not, Swiss cheese is a great substitute
That’s what we do.
I know now what im making for dinner tonight...ty for sharing
Just an FYI, you can cut onions near an open flame and it helps with onion gas. That is what works for me.
I can hardly wait to try this. I am VERY interested in trying to dehydrate carmelized onions. Please do a video on that soon!
When I cut onions, I light a candle and put it in front of the cutting board. It works for me.
I used to eat at a French restaurant that used Brie instead of Gruyere. It was delicious
Will try this ❤
We always have this soup when someone comes down with a cough, works great for breaking up the symptoms.
We have not used it for a cough. Jim
Before adding the bread and cheese could you put it in canning jars and process it. I'm assuming it would need to be done in the pressure canner. I value your opinion so I hope you respond.
A definite make. Did you use Vidalia onions? Is there a substitute onion? They're limited and pricey here. Love the slow cooker recipe. Thanks
Hoing to try it...bc i love onion soup. But never has a recipe for it worked for me!!
Have you tried slicing the onions in a food processor? When you have that many it may be easier and cause less crying. I have never done it but it may work.
It works.
When will the new 244 pg book come out? I will need a copy! Y'all are the best! ❤
Lovely. I have to drop in to say I still listen and ALWAYS have your preparation in mind.I n fact, thanks to you, we got a huge promo sale on eggs last week and I dehydrated many. I feel better.
Thanks for letting us know about your egg sale. Jim
Do you have a method for long term cheese storage without refrigeration?
Yummy! Is this something that we could pressure can for the shelves? Except the cheese and bread of course.
And the sugar added at the first helps with caramelization of the onions. Smart
Try putting a cutting board on your stove and turn on the exhaust fan when you cut onions.
I used to keep some inexpensive swimming goggles in the kitchen to wear while cutting onions. They eventually got broken but it really worked great to keep my eyes from tearing. I think construction goggles would work too!
Love french onion soup!! what kind of cheese? I must make it 😊❤
The label on the cheese is in the video. Jim
I am new to your channel and I love all the canning related recipes the most. I wanted to know if I could pressure can this recipe? If yes then for how long would I process it? Thank you.
I recently made from scratch onion soup by standing at the stove for an hour stirring the onions. It was delicious but also not very convenient. So long to cook but eaten in 10 mins! I gave away my slow cookers bc I hadn’t used them in years and were collecting dust on the basement shelves. Can you do a video using the Nesco smart canner as a slow cooker?
Don’t be offended by the cooking channel I don’t think some people make recipes for storage but the ones that do understand the purpose of your channel
Hi Pam! I am watching many of your videos and I am glad to see this one referencing your book. When I went on line to order, I notice that it is a pdf and we can print one copy and one copy only. I understand that and it is not a problem. What I want to do is download it to my main computer and my iPad, because I use the iPad in the kitchen. Will that be permissible? Only one user. Thanks.
Oh ya, Max may have added some red wine to the final soup. Not sure, but he was a great French chef, so the red wine may take the place of the vinegar used in your recipe. I will watch your vid again to see your measurement.
Thank you!!! So fun
French onion soup is good for canning to cook over a roast too to make a gravy. Delicious! Try goggles so you don’t cry! I would love to make this up to can. Would it be shelf stable without the cheese and bread?
Can you pressure can preserve the leftovers?
I worked in a French restaurant in the early 80's. We used seasoned croutons and swiss cheese. Folks said it was better that L'otel Sofitels French Onion soup!
Okay Pam, what about canning this soup? I'm love to be able to just grab a jar off our pantry shelf!!
Me too!
O! I think I'm gonna like this soup, the cheese hmmm interesting, i've had it before, but didn't really know much about it, so i looked it up, well on the wiki, seems good, a alpine cheese, made in a the town or Gruyere and it's a firm cheese, so they let it age and ripen. unlike "Swiss" It often doesn't have any holes, aka eyes. so swill or really any hard cheese we like will work, as long as it's not too salty. There's also other forms of onion that can be added to this soup, once I took Spanish, Red, the white parts of the large green scallion, shallots and some chopped garlic. Oh it was so good, roasted the onions in the toaster oven, made the beefy soup and then added the onions, and we used the green tops as chopped garnish on top of the broiled cheese toast. It was so good, We only had some Swiss on hand so that went over the slice of toasted french bread and broiled a moment.
I will have to make this recipe. I have a slow cooker I don't use hardly. thank you. this could be pressure canned as well,right?
Hi Pam. That aside from Beef Barley is my fav soup ever. I am soooooo excited I can make this in the Crockpot. Some Pointers, I hear from my cousin, that those water goggles work wonders for peeling and cutting onions. My other take is I would toast the bread a bit then put on the soup and add the cheese. I have never had fontina cheese as I don't like Swiss or Provolone, which can also be used, so I will research Fontina. Do you think this can be canned? Thank you and Jim so much. Sooo Excited.
I love seing You and Jim making fun 🙏🏻❤️ I just startet dehydrating garlic and onion but I Wish I had a slowcooker 🙏🏻 Can I make this any other Way ?
That is something i would like to try. I was wondering, though, if there was a strong smell when doing this. I live in an apartment and would not want to "stink" out my fellow neighbours, lol. You could try making it in the oven. I will have to look that up.
I just purchased a Cosori dehydrator so I will be watching closely