This recipe is very similar to the one I make, but the main difference is the alcohol. This recipe calls for dry white wine, and I use dry vermouth in mine. My dad got the recipe from a restaurant in Quebec City (in Old Quebec), and it is just amazing. I’m going to substitute the alcohol in the next batch of soup I can just because I grew up tasting the vermouth and prefer it to white wine, but this recipe is very tasty as is. 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! The instructions for canning onions are rather specific, not necessarily because this is the only possible method, but simply because it’s the only “tested” method. I actually sliced the onions two days before I made the broth. (Try not to slice the onions too thin, since they cook down quite a bit throughout the whole process. You want the onions to still be recognizable by the end!) I kept them in gallon Ziploc bags in the garage because it has been so cold lately! Add the remaining 1 cup of white wine and cook for 2 minutes, stirring to loosen any browned bits from the bottom of the pot. Stir in broth. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.

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. Not many people have the time these days to spend hours making soups, stews, and casseroles and if we’re being frank, many of these dishes can become quite expensive to make too.We had some onions still in the garden that weren’t going to keep, so I decided to make some French Onion Soup. This recipe is from The All New Ball Book of Canning and Preserving, and I’m so glad Ball has finally come up with a safe recipe to can. I make French onion soup every winter, and it’s something my family loves. I can already tell that I’m going to have to make several batches of this because once my sons find out I’ve canned some, the requests are going to pour in. You can use your favorite white wine for this recipe. I happened to have some Chardonnay on hand, so that is what I used. Just make sure it is something you would drink. You know what they say – cook with what you would drink. I usually have those little single-serve wines on hand just for cooking, which is really handy because each little bottle has roughly 1 cup of wine.

The difference between regular onion soup and French Onion soup is that the base of French Onion soup is usually beef broth instead of water. This means French Onion soup has a deeper flavor and is a better option as an ingredient in many recipes (at least in our eyes). Recipes using Condensed French Onion SoupSlice 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.