Bye Bye Lipton’s Onion Soup mix, I think I will use French Onion Soup for my roast base from now on….besides who really knows what’s in those dehydrated dust packets?!
I love any kind of soup and this one works somewhat as a multi-purpose soup in my household. One that I can eat straight out of the jar or one that I can use as a base for cooking. I hate using one of those “onion soup” packets that has no telling what in it.
This took just a few minutes to throw together and it yielded 10 pints. Before I started slicing the onions, I placed my sterile jars in the oven on 200 degrees to get them to the desired heat before canning.
- 2 Tablespoons of butter
- 7 or 8 medium onions, sliced
- 3 garlic cloves, minced
Peel and slice the onions. I cooked mine in a cast iron pan with a little bit of butter, cook them until the onions are tender then mix in the minced garlic. In a large saucepan, I mixed together the following soup base:
- 12 cups of beef broth (that I made from Better than Bouillon Beef Paste)
- 2 tablespoons of A1 Steak Sauce
- 2 teaspoons of canning salt
Spoon the onions evenly into the 10 hot sterile pint jars.
Then fill the jars with the hot broth mixture leaving 1 inch head space.
Wipe the rims with a sterile cloth. Place a hot lid and ring on each jar and tighten. Pressure can on 10 lbs of pressure; pints 60 minutes and quart for 75 minutes.
Did you really mean 75 minutes in the pressure canner?
Yes, quarts are 75 mins and pints are 60 mins. I updated the post to make it a little bit clearer.
Is salt necessary?
Salt is a preservative, so I would say yes.
Is the finished product ok if there are fat bits floating around in jars after canning the soup? I used the same brand of beef paste, but it was the roast beef paste.
Yes its fine.