Making and Canning French Onion Soup from Scratch

One of the EASIEST soups you will ever make. And it has so many uses! I use it not only to serve as a dinner with a side of crusty bread, but I also add it to my cooked ground beef when making loose hamburgers, I also use it as an aus jus for beef. I LOVE this recipe, and any beginner can do this and impress themselves along with their family and friends. If you give this a try, let me know!


Pressure Canning:


1″ headspace

10lbs of pressure

75 minutes


Original recipe can be found here:


VIDEO on how I made and canned this soup can be found HERE:






onion soup

French Onion Soup
Simple. Easy, Delicious. As good as any fine French Onion Soup you will get at any top restaurant!
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1938 calories
227 g
122 g
48 g
171 g
30 g
7848 g
44037 g
79 g
2 g
14 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1938
Calories from Fat 420
% Daily Value *
Total Fat 48g
Saturated Fat 30g
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 122mg
Sodium 44037mg
Total Carbohydrates 227g
Dietary Fiber 31g
Sugars 79g
Protein 171g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12 Large onions
  2. 4 tbs butter
  3. 24 cups beef broth (your own, homemade broth... or store bought will do)
  4. 1 1/2 tsp. garlic powder
  5. 4 tsp. steak sauce (any kind, I used A1)
  6. 2 tsp. salt (I used canning salt)
  1. Saute onions in melted butter in fry pan or pot.
  2. In a separate pot, make the broth starting with your water/beef base or beef broth.
  3. Add all ingredients, stir and bring to boil.
  4. Add onions to broth OR can your soup by adding 2 scoops of onions to the bottoms of each canning jar and ladling your broth over it.
  5. Process quarts at 10 pounds pressure for 75 minutes. Enjoy!
Adapted from The Canning Granny
Adapted from The Canning Granny
The Kneady Homesteader

Canning French Onion Soup

I absolutely LOVE this recipe! I use it in my “loose meat” sandwiches. Some of you might have had a loose hamburger at coney island? The secret ingredient is onion soup. Add it to your cooked burger and allow it to reduce on low simmer….. the meat soaks up all the soup broth leaving you with this amazing flavor and of course, onions in your meat mixture.  Serve it on hamburger or hot dog buns.

OK, let’s make this!

10 onions. I used sweet onions because I like them on the sweet side but choose any onion you like. They will “can” a bit sweeter after processing so keep that in mind. I used Vidalia.

Sauteed them in 2 tbl of butter until they are transparent and caramelized.  I also add a tsp of canning salt and pepper to mine.

onion soup 1

In a BIG dutch oven/sauce pan add:

12 cups beef broth (your own homemade broth or store bought will do….. I used beef bouillon paste for mine)
3/4 tsp. garlic powder
2 tsp. steak sauce (any kind, I used A1)
2 tsp. salt (I used canning salt)

Bring the mixture to a boil, stirring occasionally.

Spoon the cooked onions into each one of your HOT Mason Jars…… then ladle the hot soup broth into each jar leaving 1″ headspace.

onion soup 3

Wipe your rims using vinegar and add your lids and rings.

Process the jars of soup in your pressure canner at 10 pounds pressure for 75 minutes. But check your elevation where you live and adjust if you need to.

onion soup 2

Once processed, allow them to cool completely. Enjoy!

onion soup 4