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

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Feeling adventurous? Why not try adding some new spices to your French onion soup for an unexpected twist? Here are a few suggestions:

If you want to add in some herbs, pinch off a small handful of rosemary and thyme from the sprigs. If you only have dried herbs, you can use them instead! Commercially available French onion soup often contains high amounts of salt. Making and canning your own French onion soup makes it possible to create healthy versions of the flavorful broth that you can have on hand to use confidently.

1. Sauté Some Fresh Onions

If you love the aroma, taste, and decadent goodness of French onion soup, but don’t know where to start, read on. All you need are basic ingredients and knowledge about safely preserving this wholesome broth for future use. How To Can French Onion Soup Provolone: For a milder option, try using provolone cheese, which melts smoothly and adds a delicate flavor to the soup. Turmeric: A little turmeric powder can not only provide a subtle, peppery flavor but also a beautiful golden hue to your soup. This canning recipe for French onion soup is a tested recipe by Ball Canning. It’s adapted from The All New Ball Book of Canning and Preserving (pg. 290). We like to eat this soup with either a sliced venison tenderloin or toasted cheese sandwiches. It is actually rather filling, so some evenings I could eat just a bowl of this soup for dinner.

An alternative version is to cook it au gratin. This is done by topping the croutons (or breadcrumbs or toasted slices) with grated cheese. This year, my overzealous 5-year-old garden helper decided to harvest several hundred onions a few months early. Right in the middle of the summer, I’d sent her out to grab a few fresh onions for dinner…she got a bit carried away, harvesting whole beds and leaving them laying there on the soil until she found the perfect one. That assuming you have a lot of extra freezer space, but really that’s best used for storing meat or a summer’s worth of frozen berries. Canning provides you a good option without taking up freezer space. 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.”Process pint jars for 60 minutes or quart jars for 1 hour 15 minutes. Turn off heat, Cool canner to zero pressure. Let stand 5 more minutes before removing lid to help prevent siphoning. Ideally, you should refrigerate this soup immediately after opening. Can you freeze canned French onion soup? To give your soup a flavor boost, consider adding a splash of wine or sherry, fresh thyme, or a bay leaf.

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. Inside the pressure canner the onions carmelize anyway, giving a rich flavor to the home-canned french onion soup. I honestly didn’t miss all that time spent slowly sauteing onions for an hour on the stove, and I had a read made meal in a jar!

That’s right! French Onion Soup is ultra healthy because its primary ingredients derive from nutrient dense sources. Onions are part of the allium family (along with leeks, shallots, garlic and chives) and have proven medicinal benefits. They also contain very good amounts of vitamin C and B6, iron, folate, and potassium. These combinations of vitamins and minerals are well known to alleviate cold and flu symptoms as well and contain anti-inflammatory properties.