Canning French Onion Soup

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.


6 thoughts on “Canning French Onion Soup

  1. Terri June 25, 2017 at 11:55 pm Reply

    Did you really mean 75 minutes in the pressure canner?


    • Preserving the Good Life June 28, 2017 at 2:21 pm Reply

      Yes, quarts are 75 mins and pints are 60 mins. I updated the post to make it a little bit clearer.


  2. Tina burd January 10, 2020 at 1:04 pm Reply

    Is salt necessary?


  3. D Jefferies April 13, 2021 at 9:47 am Reply

    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.


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