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. In a skillet pan (or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent.

Use only recipe methods that follow safe and science-based guidelines published by the United States Department of Agriculture, National Center for Home Food Preservation, and Jarden companies like Ball and Bernardin.

4. Serve it with Crusty Bread

Most homesteaders know the feeling of coming across a basket of onions in storage and realizing that some have started to sprout. Creating a few bulk batches of French onion soup is the perfect way to utilize onions that may have reached their best-by date. Conclusion

That’s my interpretation of the National Center for Food Preservation’s guidance, and that’s what I’m now doing in my house. Obviously, I’d recommend you do your own research and make your own decisions when canning at home. So, what do we do instead? Buy fast-food options and unhealthy ready-made meals! But, what if we told you that there is an easy option to make a healthy, heartyFrench onion soup in minutes? Just be sure you don’t add bread or cheese to the jar when canning. It won’t be tasty, and neither are approved for canning. Also, keep in mind that the soup doesn’t come with crouton (or bread) topping or grated cheese. It’s simply the filling. So, if you want to garnish it like classic French onion soup is, make sure to grab those ingredients too. Ingredients

When are the Jars Ready?

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! In the US, safe canning recipes are determined by the national center for food preservation in coordination with agricultural extensions. They only have so many resources, and they can’t test every possible permutation. The cooperative extension at Clemson College tested a recipe for canning whole small onions, about 1 inch in diameter. If you’re not familiar with pressure canning, I’d recommend you read this beginner’s guide to pressure canning before you get started.) How to Can Onions

Another potential downside to eating canned French onion soup is the fact that it doesn’t taste very fresh. During the week, when I don’t have to fiddle with tons of ingredients, the addition of a savory soup is what adds those complex flavors without all of the fuss. 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… Canning french onion soup at home gives you the ability to satisfy and nourish even with modest ingredients. It’s a simple recipe that only makes modest demands of time and effort, and allows you to reclaim an integral part of life—cooking. FRENCH ONION SOUP IS RICH IN TASTE (AND NUTRIENTS) TOO!Remove from heat, season with additional salt and pepper, and set aside. Why is canned French onion soup so popular?

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. Add as many potatoes, carrots and other veggies that can fit without the soup overflowing out of the pan! If your potatoes or vegetables are large, cut them into rough cubes. One of the most delightful ways to add protein to your soup is by incorporating cheese. Here are a few suggestions:

3. Top it Off With Gruyère Cheese

If you find your Campbell’s French onion soup to be too sweet, you can balance it out by adding a bit of vinegar, such as balsamic or red wine vinegar. Another option is to stir in some Dijon mustard or a pinch of salt to counteract the sweetness. 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 Soup