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. Ideally, you should refrigerate this soup immediately after opening. Can you freeze canned French onion soup? Most home canners immediately think of lining the shelves of their pantries with preserved seasonal fruits and vegetables. While those are important, French onion soup is a versatile ingredient to keep on hand, as it can instantly make any meal feel like it was slow-cooked. Roast beef: Dice some leftover pieces of roast beef and add them to the onions as they caramelize. This adds a rich, meaty flavor to the soup.

We often look around to see if we can make our own dry seasoning mixes, like onion soup mix or taco seasoning, instead of buying them at the store.To make your own dry onion soup mix, try this easy homemade recipe. Is there a difference between onion soup and French onion soup? You can work in batches, slicing them by hand, or again, it’s will take just 2-3 minutes to slice them all evenly if you use a mandoline. Add 4-5 cans of onion soup, so your roast is mostly submerged in liquid. I usually end up using five 10.5 ounce cans. Parsley: Sprinkle some chopped fresh parsley on top before serving for a burst of freshness and color. But even while purchasing it from outside, some things are to be kept in mind to have a product that is, in every aspect, the one you asked for. These things are as follows. Number of ServingsIt was first created by an aristocrat named Jean Anthelme Brillat-Savarin, who described it as “the most beautiful of soups.”

Cumin: Adding a pinch of ground cumin to your soup can bring an earthy warmth that pairs well with the onions. However, low cost doesn’t have to mean low quality. You get excellent options that don’t cost you a fortune! And, where you save even more money is if you buy in bulk. 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. Please, PLEASE tell me you had a french onion soup roast beef sandwich? If you haven’t, darlin’ what are you waiting for? It’ll be the most fork-tender and flavorful beef you’ve eva’ had! Cover the mixture and cook for an hour, or until the onion is tender. Stir often to prevent burning.

15 comments on “Easy French Onion Soup Recipe”

As I mixed up the broth and brought it to a boil on the stove, I began sweating the onions. I had to do them in three separate batches because there was just too many for one pan! I used a little bit of butter to sauté them. I have read that canning butter is a bad idea. It hasn’t gone wrong for me yet. I use the pressure canner, and the jars have sealed, and remained sealed, just fine! In all fairness, the jars don’t stay on our basement shelf that long! I write all that to say use caution, use your discretion, and be aware of any signs that canning butter is not a good idea.

That’s a fussy french thing, and really, you can just chop them and be done with it. But know that your soup will be better if you slice them finely. Thyme: This herb has a subtle, earthy flavor that complements the caramelized onions perfectly. Add a few sprigs or about 1/2 teaspoon of dried thyme to the soup. So what are you waiting for?Warm up with a bowl of this Easy French Onion Soup right at home. Enjoy! More delicious soup recipes you will enjoy: It was way more than we could possibly use before they spoiled, and I wasn’t about to sacrifice the freezer space that we desperately needed to store sweet summer berries. Assemble all the ingredients listed, but don’t start preheating your canner yet. You’ll need to cook the soup for about an hour before the canning process starts.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. You should absolutely adjust the heat as necessary so that the onion layer caramelizes at a steady pace. The layers of your onions should gradually move from tender and translucent to a deep golden brown. The versatility and sheer goodness of French onion soup is hard to beat. It can be enjoyed as a hearty broth or used as a rich, caramelized base for casseroles, pasta dishes, or even onion rice. Canning your own homemade French onion soup will mean you always have a supply of this valuable ingredient at your fingertips. Add the rest of the ingredients and bring to a boil. Cover the pot and let the French onion soup simmer for 20 minutes. Campbell’s French onion soup promises you that you will have an experience of a lifetime while consuming this product. With a vast experience of providing quality products to customers with very high demand, Campbell’s is a no new name to the market that does not compromise the quality and taste standards of the product. This product is one of the finest ones that they have provided to their customers throughout the years.

In a skillet pan ( or cast iron grill skillet) melt butter and add sliced onions. Saute the onions in butter until softened and translucent. Baguette: A classic choice, the crispy crust and soft interior of a baguette provide the perfect crunch to your soup. A breakfast french onion strata is so easy to make (especially the night before). Use up soon to be stale bread and make it savory by heaping this soup, with whisked eggs seasoned with cheese and herbs.Garlic Bread: Add a flavorful twist by serving your soup with homemade or store-bought garlic bread. Cheese: Often topped with cheese such as Gruyère or Swiss, Campbell’s French Onion Soup can also be enjoyed with your favorite cheese melted on top. 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!