I recently purchased 25 lbs. of sweet Vidalia Onions and one of the recipes I knew I was going to make is this one for French Onion Soup.
We enjoy it many times in the cold weather months, and also love to use it as the au jus for French Dip sandwiches. It also makes a great base for a beef pot roast or hearty beef stew. I like putting some up in my pressure canner so when I want it, I have some ready to grab off the pantry shelf.
8 cups sliced 1/4" Vidalia onions
1 tbls. olive oil - for sauting only
1 1/2 cups water
1/2 cup red wine
8 cups beef bone broth (or beef stock)
1/2 tsp. thyme leaves
1/2 tps. minced garlic
1/2 tsp. black pepper
Put oil in large covered Dutch oven or stock pot and saute' just until tender. Add all other ingredients and simmer 5 minutes. The onions will continue to cook in the pressure canner, so you really just want them to soften a bit.
Remove from heat and ladle into prepared jars, being sure you fill about 1/2 way (loosely) with onions and the remainder with the broth leaving 1"-inch headspace. Process pints 60 minutes and quarts 75 minutes at 11 lbs. pressure (check altitude for correct pressure for your area).
Remove canner from heat and allow it to cool down until locking mechanism on canner is disengaged. Remove lid partially to release steam, but keep jars in canner a few more minute to avoid siphoning. Next remove lid completely and remove jars. Place on a kitchen towel on your counter-top and allow to sit undisturbed 24 hours. Lids are sealed when button in the middle is fully depressed and will not move up or down.
To make French Onion Soup:
1/2 lbs grated Gruyere, Emmentaler Cheese
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere cheese and broil until bubbly and golden brown, 3 to 5 minutes. While they're cooking, heat the soup to boiling, Ladle hot soup in bowls or crocks and float several of the cheese croutons on top.
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