Onion soup?

[Pigzzilla]

Does anyone have a recipe for a French onion type soup for canning? I use onion soup when I fix a roast and in a few other things and am tired of paying about $1.50 for a little can of Campbells. I already make and can beef stock/broth. Thanks, Pigzzilla

[Junie]

Seems like all you'd need to do is cook a bunch (like a whole panful to begin with) until they're lightly browned and sweet, add the beef broth, then can it up. That's really all French onion soup is.

If you'd like it, I have a recipe for cooking a beef roast that makes it's own French onion soup. It's like cooking once and eating twice. (Edited for inappropriate content).[/URL]

Since the link was inappropriate, I posted the recipe here.

[url]http://www.backwoodshome.com/forum/vb/showthread.php?p=208153#post208153 (http://grandmaw.proboards.com/index.cgi?board=combination&action=display&thread=2806)

[fancy1]

I don't can my onion soup, but instead keep the powdered mix in a jar. I tend to use it often enough that the "mix" is much handier, and I can adjust to taste/recipe etc.

Here is my homemade mix:
Dry Onion Soup
3 tbsp beef bouillon powder - I use salt free when I can get it.
1/3 c dry minced onions
2 tsp onion powder
1 tsp season salt - optional
Mix ingredients together and store in an airtight container.

Serving Suggestions:

Use to season roasts.
Mix with 1 c sour cream to make dip.
Add 1 tbsp to 1 lb hamburger for seasoned burgers.
For onion soup, mix 2 tbsp mix with 1 c boiling water. Simmer 5 minutes.

[Dr_Mike]

Here's my current iteration on the French onion soup recipe. My wife says it has too much onion, my mother-in-law says there is no such thing.

I use the crock pot. Next time I'll do this with about 2/3 as much onion. It's a great way to cook them down and give them color, without burning them. But it's a 30 hour recipe...

Step 1: slice 11 lbs of onions. (afternoon to early evening)

Step 2: Place onions in two, 6 qt crock pots on high for the evening. Before you go to bed, consolidate them into 1 crock. Turn the crock to low for overnight.

Step 3: In the morning, turn the crock to High and cook off the juices. The two crocks _FULL_ of onions now fill one crock maybe 40% full. Cooking the juices off took about until noon (6 hours.) At that point the onions fill the crock maybe a quarter full.

Step 4: Add 1/4 cup brandy, cook to nearly dry again.

Step 5: Add 3/4 gallon of homemade beef stock. We don't salt ours, I added 2 T kosher salt (or 4 t of table salt), what you'd get in 1 gallon of storebought chicken broth. Add some fresh pepper, and a few sprigs of thyme. Cook for a few hours. (time to flavor through is my favorite ingredient...)

This was unsalted beef stock, and salted butter.

I have no idea how it will can, but it froze and thawed well.