So I have found a delightful use for French onion soup. I use it as a gravy over hamburger steak. Just take the soup as is add cornstarch put it in the pan with the hamburgers and it will thicken as the hamburgers cook! AMAZING!
Hi , Linda I love your recipes ! Take your Ball book to staples and get them to spiral the binding . I do it all the time with my books . Keep the video’s coming .
Suggestion ladies: when peeling and cutting your onion set a table fan next to you facing the onions and turn it on med to high and they won’t make your eyes water!!!
Hi Linda. I love French onion soup so I will be making this recipe. One suggestion. When you cut the onions, cut them in half first so you have a flat, stable surface to put on the cutting board. That way they don't rock and your knife doesn't slip.
Wonderful recipe! Only thing different for me…I love to add a cup or two of apple cider. I think it deepens the onion flavor and makes it more complex.
Laura, can you can slices of roasted beef in with the french onion soup, and maybe thicken the broth just a little with a little clear gel, "not the instant, the cooked kind", so it'd be sliced beef that had been roasted in the oven, caramelized onions and a thin gravy, please let me know, have never canned caramelized onions before
I’ve only been watching for a month or so, but you always make me want to can. I’ve had bad experiences with jars that didn’t seal when I was growing up so I’m still leary of the whole process. But it looks so rewarding and I’m trying to talk myself into the whole process.
I have a road trip this week. As soon as I get back, I’m canning some soups and some pickled veggies. I won’t use as much wine but I’m making this. I don’t like reds cooked so I’ll use a tiny amount of white the first time. Also want to can split pea soup, and tomato.
Watched this the other day...had to come back to get the recipe so I could can some!!! French onion soup always reminds me of my grandmother. She loves her soups! ❤️
Made this tonight ... I don't think I've ever hoped there would be leftovers sooooo bad. Only 1oz left over. TheyAmazing flavor.! Ended up with 10 pints, Didn't feel like going to the basement to get the bigger canned so kept one out for tomorrow's dinner.
I have been wanting to do the onion soup mix. I'm hoping I get to try it but I need the rest. Thank you for these videos. I do canning and I've never done the onion soup thank you so much and if you can give me the recipe I will greatly appreciate it
Hi Linda, I made this recipe well, inspired by Thrifty Chic Housewife. I added mushrooms since they process 45 minutes. Love this recipe. It’s now a standard pantry item Hoping you are well
🌻Question: how do I prep onions to make French Onion Soup the next day? Are sliced onions stored in fridge safe to eat or must they be cooked before storing overnight? Your soup recipe sounds delightful and I’ve a 10 pound bag of Vidalia onions looking at me!! Thank you for your help.
French onion soup is my favorite! I always write on my lids to keep track of what's in my pantry, but obviously wouldn't want to write on a tatler, so how do you label these?
Looks great! I have Tattlers I want to start using, I enjoyed watching you use them. Do you need to tighten them down when they come out of the canner?
Looks AMAZING. I've only ever used store-bought French onion soup to add to beef roasts in the crock-pot. I love the taste of onions but not so much the texture. Would you still recommend putting all that 'love' into home-canning French onion soup only for it to be used in crock-pot cooking?
Just jumped on the canning bandwagon. I have really enjoyed your videos. Would love to see how you clean, check and label your jars before you put them in your pantry. Thank you!!
Beautiful video ! Demonstrations on point girl! Love LOVE The Walking Dead wine label ! Very Cool ! I’ll tuck this one away for a rainy day. So comforting. High five !
Linda, that looks great, can you add slices of raw beef that have been roasted in the oven, and a little clear gel, the cook kind, to your carnalized onions as to thicken it a little like a thin gravy, is it safe to can it that way, please let me know, tks
You answered my question I was just asking myself about how does one know how many times the rubber seal has been used!! Thank you. Is that just a permanent marker to make the mark? I have not used the tattlers yet but purchased them and have so many questions!
You indicated you were making a double batch but you only added 1 bottle of wine + 1 cup of red and 3 quarts of broth and water. Did you add more later?
Since the Worcestershire and the kitchen bouquet are both "to taste" can they be left out? People very sensitive to MSG have a problem with those two ingredients.
Hi, I have been looking up and trying to research. If using better than bullion is safe to can with. It has whey protein and yeast listed as ingredients. At least here in Ontario Canada. So can we use better than bullion to can French onion soup? In this case would the wine help?
I hope you can answer this. What happens when u forget to remove the bay leaves out of your soup. They was tiny so I put 4 in. Now im wondering if I just wasted the whole canning process
Oh I love ya! Every time I have a canning question there you are! Could you make a suggestion for Walla Walla sweet onions? I use some in my French onion, but would like to just can some for use in other dishes. I'll probably do pints if that matters. Thank you for everything
Linda, do you have an issue with jars not sealing with the Tattler lids? I started using them this spring. I have 20% failure with hot pack/waterbath and 50% failure with pressure canning. I've been canning 50 years, 1000 jars a year and rarely had a seal fail. Trying to figure out the problem.
I recently got 100 lbs of onions and I plan on making another batch of this soup. It's delicious. I've tried using Tattler and just don't like them for pressure canning. I wish I could get the hang of them, but seems like I have a high failure rate. :(
they are lids you can use over and over...however I do that with my regular lids. You can reuse any lid if you are careful with them and don't bend them when removing from the jar
I’ve used tattler lids for water bath but haven’t tried pressure canning because I thought you had to retighten the bands within 5-10 min. You didn’t do that, did all your jars seal?
I do retighten the jars just a little bit don’t be scared of that. If you are order the easy seal tattlers, but I recommend for jars for a really good seal.
Would love to make onion soup but we cant get the pressure caners atm they are sold out so many of us can only do water bathing, is there a recipe for water bathing?
That looks so good. I wanted to can some green beans but my Ball books didn't say anything on that. I am new to canning so I want to do it all "by the book." I love your canning videos. I will be looking into your videos so I can can the chili we made the other day.
Quarts only 75 minutes? It's 90 minutes at my altitude, under 1,000 ft. Pints are 75 minutes. In any case... I knew you were going to make onion soup, with ALL those onions you bought a week or so ago. A lot of work, putting that soup up. I can stuff up all the time.... It's been a blessing to know how to do this.
Thank you Linda, l needed this, l have not been canning as much since I have been making masks. Truly enjoyed it. Love too can and ur videos. Cant wait for the next one
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So I have found a delightful use for French onion soup. I use it as a gravy over hamburger steak. Just take the soup as is add cornstarch put it in the pan with the hamburgers and it will thicken as the hamburgers cook! AMAZING!
Hi , Linda I love your recipes ! Take your Ball book to staples and get them to spiral the binding . I do it all the time with my books . Keep the video’s coming .
Grandma CC here. I've canned french onion soup a few weeks ago. I only use my soup as the soup itself. It's so very good.
Martha Howard yum!
Suggestion ladies: when peeling and cutting your onion set a table fan next to you facing the onions and turn it on med to high and they won’t make your eyes water!!!
Looks delicious hope you had a little extra to put in fridge 😉. I use the soup for my roasts and then makes exceptional gravy. Have a fantastic day. 🌈
Hi Linda. I love French onion soup so I will be making this recipe. One suggestion. When you cut the onions, cut them in half first so you have a flat, stable surface to put on the cutting board. That way they don't rock and your knife doesn't slip.
Today i got my new Presto Precise Digital Pressure Canner, I can not wait to use it....i will let you know how it goes
Wonderful recipe! Only thing different for me…I love to add a cup or two of apple cider. I think it deepens the onion flavor and makes it more complex.
Onions and apples are always a good combo! I love fried onions and apples!
Made this today! Wish I could post a picture here, because my jars are beautiful!
Laura, can you can slices of roasted beef in with the french onion soup, and maybe thicken the broth just a little with a little clear gel, "not the instant, the cooked kind", so it'd be sliced beef that had been roasted in the oven, caramelized onions and a thin gravy, please let me know, have never canned caramelized onions before
I love canning French onion soup. I have done it for years. The only thing I do differently is I add a very full bodied burgundy to mine....YUM!!
Burgundy wine or what? How much to #10 of onions?
I’ve only been watching for a month or so, but you always make me want to can. I’ve had bad experiences with jars that didn’t seal when I was growing up so I’m still leary of the whole process. But it looks so rewarding and I’m trying to talk myself into the whole process.
I have a road trip this week. As soon as I get back, I’m canning some soups and some pickled veggies. I won’t use as much wine but I’m making this. I don’t like reds cooked so I’ll use a tiny amount of white the first time. Also want to can split pea soup, and tomato.
Watched this the other day...had to come back to get the recipe so I could can some!!! French onion soup always reminds me of my grandmother. She loves her soups! ❤️
So did u use 10 pounds of onions? Did you have any left over?
I’m bummed you didn’t deeply caramel ones the onions- it takes on a whole different flavor!
Im new to canning, but Ive read too much carmelizing PLUS the canning process equals way too mushy onions. Maybe thats why no deep carmelizing?
Made this tonight ... I don't think I've ever hoped there would be leftovers sooooo bad. Only 1oz left over. TheyAmazing flavor.! Ended up with 10 pints, Didn't feel like going to the basement to get the bigger canned so kept one out for tomorrow's dinner.
I have been wanting to do the onion soup mix. I'm hoping I get to try it but I need the rest. Thank you for these videos. I do canning and I've never done the onion soup thank you so much and if you can give me the recipe I will greatly appreciate it
I'm Also trying to figure out the real recipe. Just dumping ingredients hard to follow. The 2 tbls of garlic powder looked like 4
Hi Linda, I made this recipe well, inspired by Thrifty Chic Housewife. I added mushrooms since they process 45 minutes. Love this recipe. It’s now a standard pantry item
Hoping you are well
Yes I would love to see what you make with the French onion soup,but it looks delicious just as is..
Do you have a cookbook available I would love to have your recipes everything you make is amazing!!!!!
🌻Question: how do I prep onions to make French Onion Soup the next day? Are sliced onions stored in fridge safe to eat or must they be cooked before storing overnight?
Your soup recipe sounds delightful and I’ve a 10 pound bag of Vidalia onions looking at me!!
Thank you for your help.
Excellent! Looks amazing!
French onion soup is my favorite! I always write on my lids to keep track of what's in my pantry, but obviously wouldn't want to write on a tatler, so how do you label these?
I have taken my books and had them spiral bound! They lay out flat. The book you have there I had done in two sections!
Thank you Linda!!! I luv onions - suspect soup will be helpful boosting immunity ☺️
Linda,
Thank you for your videos. I used to can, but have rediscovered my JOY for it with your enthusiasm.
Thank you, it looks delicious…I’m so excited to try this.
I would love to see what you use your French onion soup in, besides soup.
me too.
Looks great! I have Tattlers I want to start using, I enjoyed watching you use them. Do you need to tighten them down when they come out of the canner?
Looks AMAZING. I've only ever used store-bought French onion soup to add to beef roasts in the crock-pot. I love the taste of onions but not so much the texture. Would you still recommend putting all that 'love' into home-canning French onion soup only for it to be used in crock-pot cooking?
Yes! French onion soup is amazing no matter what you do with it. Nothing adds as much depth of flavor as it does.
Im canning beef stroganoff tomorrow and i know I will have leftover onions. I know what else I'm canning! Also, did I hear a kitty in the background?
Oh one of my favorite soups ever! It's so versatile, can be a soup or an ingredient. Onions on the next shopping list!
Great video. Thanks for sharing.
Just jumped on the canning bandwagon. I have really enjoyed your videos. Would love to see how you clean, check and label your jars before you put them in your pantry. Thank you!!
I'll be doing this, this weekend! I finally got my tattler lids in! I will use some for this! Thanks Linda 💕
Do you have an actual recipe being as you doubled and added more onions? Did you you use sugar in the onions, etc... it looks so amazing!!
Beautiful video ! Demonstrations on point girl! Love LOVE The Walking Dead wine label ! Very Cool ! I’ll tuck this one away for a rainy day. So comforting. High five !
You make it look so easy really like watching you thanks
I absolutely love your kitchen
Did it make enough to have some for dinner? It looks delicious 😋
One of the ways I add fresh corn sliced peppers served cold on a bed of rice dinner's done ☺️
oh, I will have to can some of this up sometime.
When you eat it do you put it in individual crocks and top with gruyere cheese n toast in the oven?
Yes😋
Linda, that looks great, can you add slices of raw beef that have been roasted in the oven, and a little clear gel, the cook kind, to your carnalized onions as to thicken it a little like a thin gravy, is it safe to can it that way, please let me know, tks
You answered my question I was just asking myself about how does one know how many times the rubber seal has been used!! Thank you. Is that just a permanent marker to make the mark? I have not used the tattlers yet but purchased them and have so many questions!
Yummy yummy big brother just walks by me he doesn't stop. Lol
You indicated you were making a double batch but you only added 1 bottle of wine + 1 cup of red and 3 quarts of broth and water. Did you add more later?
Had my onion soup you tutored me on. Spectacular! Merry Christmas.
Thank you! I would love to try this recepie!
Please do!
Can I use vegetable broth instead of beef? Great video. Thanks for this.
I just watched your dehydrating video. Very nice. My question in that is how long will they last in the jar?
where did you find the wine. i've looked everywhere in spokan
e
Please yes!!! Show us ideas!
That looks so yummy! I wish my husband liked French onion soup because I would definitely make this!
My ex did not like French onion soup but I do so I can it up in pint jars if it's just me.
Linda's Pantry yeah, I can soup in pints or halves for single servings. Still better than anything on the shelves.
It is a good idea to can it in pints, I may have to get the ingredients and make it.
Looks absolutely amazing
This looks amazing! Thanks for sharing! ❤️💜❤️💜. I’m new to this but definitely will be trying soon! 😎
What can you use in place of the white and red wine?
Can you show us how you open the jars with tattler lids thank you.
I agree with red wine, I prefer it with a beef broth.
What happens if you accidentally leave a bay leaf in a jar and process it?
I’ve only eaten it with some bread & cheese. I don’t know how to use it otherwise. Would love to see how you can use it in different recipes. ❤️
Add a little bit of cornstarch and it makes an amazing gravy
Since the Worcestershire and the kitchen bouquet are both "to taste" can they be left out? People very sensitive to MSG have a problem with those two ingredients.
Hi, I have been looking up and trying to research. If using better than bullion is safe to can with. It has whey protein and yeast listed as ingredients. At least here in Ontario Canada. So can we use better than bullion to can French onion soup? In this case would the wine help?
Lol, I like you more with every video.
You're awesome.
Smart, funny and pretty as can be.
A very good teacher.
I hope you can answer this. What happens when u forget to remove the bay leaves out of your soup. They was tiny so I put 4 in. Now im wondering if I just wasted the whole canning process
Oh I love ya! Every time I have a canning question there you are!
Could you make a suggestion for Walla Walla sweet onions? I use some in my French onion, but would like to just can some for use in other dishes. I'll probably do pints if that matters. Thank you for everything
I used Walla walla for canning this and it’s wonderful! My video will be up Saturday for Souptember!
Can’t wait to try this!
Do you freeze your cans?
Perfect timing! I’m about to can some French onion soup and I’m going to add chardonnay and red wine. Thank you!!
I cannot find thrive bouillon anywher in stores or online sold out
Yum .... It looks Beautiful Linda..
Thank you auntie it really is delicious
Linda, do you have an issue with jars not sealing with the Tattler lids? I started using them this spring. I have 20% failure with hot pack/waterbath and 50% failure with pressure canning.
I've been canning 50 years, 1000 jars a year and rarely had a seal fail. Trying to figure out the problem.
in my canner as we speak, I'd love to know other things to use it for besides soup.
I have had good success with tattler lids however I can't get those suckers off. Without ruining the rings.😱 Any suggestions welcome.♥️
So did you carmelized the onions in butter or olive oil?
I recently got 100 lbs of onions and I plan on making another batch of this soup. It's delicious.
I've tried using Tattler and just don't like them for pressure canning. I wish I could get the hang of them, but seems like I have a high failure rate. :(
Gosh that looks delicious !! I'll bet while that soup was cooking the wonderful aroma filled your kitchen/house ! Yummmm ;)
Looks delicious Linda!
I don’t understand what tattler lids are. I’ve never heard of them.
they are lids you can use over and over...however I do that with my regular lids. You can reuse any lid if you are careful with them and don't bend them when removing from the jar
I’ve used tattler lids for water bath but haven’t tried pressure canning because I thought you had to retighten the bands within 5-10 min. You didn’t do that, did all your jars seal?
I do retighten the jars just a little bit don’t be scared of that. If you are order the easy seal tattlers, but I recommend for jars for a really good seal.
Yummy!
Would love to make onion soup but we cant get the pressure caners atm they are sold out so many of us can only do water bathing, is there a recipe for water bathing?
Looks amazing 💕
Looks fabulous thanks for sharing👍😎
That looks so good. I wanted to can some green beans but my Ball books didn't say anything on that. I am new to canning so I want to do it all "by the book." I love your canning videos. I will be looking into your videos so I can can the chili we made the other day.
Hi Linda.. how are you, what is the best book for beginners in caning?
Quarts only 75 minutes? It's 90 minutes at my altitude, under 1,000 ft. Pints are 75 minutes. In any case... I knew you were going to make onion soup, with ALL those onions you bought a week or so ago. A lot of work, putting that soup up. I can stuff up all the time.... It's been a blessing to know how to do this.
Linda's right. 75 minutes for quarts and altitude has nothing to do with the time. Altitude only changes the pressure used.
How long do i process pints for and at what weight? Im at sea level. TIA
What can you substitute for all the wine.
Broth
What stock pot do you have? I need a new one.
Thank you Linda, l needed this, l have not been canning as much since I have been making masks. Truly enjoyed it. Love too can and ur videos. Cant wait for the next one
That looks so yummy!!!
Is a pressure canner needed or can it be done with water bath method?
You need to pressure can it because it is low acid.
What can be used to substitute the wine? Don't use it to cook with. Thanks
I use apple cider in smaller quantity because its sweet.
That looks delicious before it even simmered
You started using the power pressure xl and then you stopped. I realize you do large batches but gezz.
Hi could i use veggie broth instead of bone broth?
Linda this soup looks amazing, I will be making it. Correct me but I thought you couldn't can with thyme because the taste changes. Thanks
I think they say that about sage..
Looks amazing!!!
Love this recipe, I can smell it from here :)