Baxters Favourite French Onion Soup 400 g (Pack of 12)

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YES! That’s because I only share tested home canning recipes inspired from reputable sources. I take safe canning practices very seriously, so this (and any) recipe that appears on my blog or YouTube channel will: The versatility and sheer goodness of French onion soup is hard to beat. It can be enjoyed as a hearty broth or used as a rich, caramelized base for casseroles, pasta dishes, or even onion rice. Canning your own homemade French onion soup will mean you always have a supply of this valuable ingredient at your fingertips. So, you’ve made french onion soup –now what? This is an incredibly useful and versatile soup. It’s mildly sweet and savory sweet vegetable flavor can be used in many different ways—as a base for sauces and soups, adding richness and depth without changing the essential flavor of what it is paired with. Now, as you may know, there are very few things that have been processed that are as good as the unprocessed version. Uncover the pot and cook at a higher heat until the onion is caramelized. Add the rest of the white wine, then cook for an additional two minutes. Make sure you loosen any browned bits from the bottom of the Dutch oven.

And, while we do firmly believe you should always try to make your own recipes and dishes from scratch, we are also realistic! Becoming a recipecreator didn’t just happenovernight. It has been a journey-in fact it’s a lifelong journey, just like mywellness journey. It takes practice—findinginspiration through classic recipes andtesting,substitutingingredients, tweaking measurements, and making itmultiple times to ensure it’sjustright-cansometimes be daunting, challenging, frustrating, yet sorewarding. There are many French onion soup recipes available in cookbooks and online. One of the most reliable for canning only contains a few basic ingredients.Also, be sure to allow time to simmer fully it really adds great flavor to this low sodium soup recipe! It lets the savory spices and bay leaf do its work to impart great flavor which we need because of the low sodium. Cheese: Often topped with cheese such as Gruyère or Swiss, Campbell’s French Onion Soup can also be enjoyed with your favorite cheese melted on top. Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less… Add some thyme and bay leaves, and let it simmer for a while to allow the aromas to meld together. A splash of red or white wine can also work wonders in accentuating the flavors – simply let it cook down slightly to balance the taste.

Allow pint jars to process at 10 lbs of pressure for 60 minutes and quart jars for 75 minutes. Remember to adjust the pressure according to your altitude. When the end time is reached, turn off the heat and let the pressure canner return to normal pressure naturally. An alternative version is to cook it au gratin. This is done by topping the croutons (or breadcrumbs or toasted slices) with grated cheese.

Pressure Canning Recipes

Process pints or quarts in a pressure canner for 40 minutes. At altitudes of 0 to 2,000 feet, process jars at 11 pounds pressure in a dial gauge canner; in a weighted gauge canner, process jars at 10 pounds pressure at altitudes of 0 to 1,000 feet and at 15 pounds pressure for altitudes above 1,000 feet.”

Slice a baguette on a diagonal into 1/2″ pieces. Butter bread and toast lightly in a hot oven, add2-3 Tbs. grated Gruyere or Emmentaler cheese and broil until bubbly and brown.Process pint jars for 60 minutes or quart jars for 75 minutes. Turn off the heat, then cool the canner to zero pressure. Provolone: For a milder option, try using provolone cheese, which melts smoothly and adds a delicate flavor to the soup. Onions are extremely high in phytochemicals, which are plant-derived nutrients that are found in fruits, vegetables, grains and beans that project your cells from damage. The antioxidant Quercetin is one of the most potent antioxidants contained in plant pigments that play an important role in helping your body combat free radical damage.Even better, cooking onions in soup doesn’t reduce the Quercetin value, it simply transfers to the broth!

I substituted the soy sauce with liquid aminos. It tastes like a mild soy sauce with a salty, savory flavor and hint of sweetness and adds aminos. Liquid aminos can be used interchangeably with soy sauce. This recipe won first place at our local county fair over the summer! I entered a few other items as well, but this was probably my most unique entry! These nutrients are essential for good overall health. Are there any disadvantages to eating canned French onion soup?

Put the counterweight or weighted gauge on the vent, then bring the pressure to 10 lbs for a weighted gauge canner or 11 lbs for a dial-gauge canner. (Adjust canning weight for altitude, see notes) Process pint jars for 60 minutes or quart jars for 75 minutes. Turn off the heat, then cool the canner to zero pressure. Let the jars cool for another five minutes after you’ve removed the canning weight before you remove the lid. Turmeric: A little turmeric powder can not only provide a subtle, peppery flavor but also a beautiful golden hue to your soup.