FRENCH ONION SOUP | Pantry Preservation & Pressure Canning

Our stash of onions in the basement pantry is starting to sprout - so it's time to pull them out and preserve them before they go bad. We sliced up about 20 cups worth and placed them into our Roaster oven and began the caramelization process - so we could turn them into French Onion Soup! In the end, it yielded about 16 pints of wonderful savory soup. The remainder of the onions, we chopped and placed into a freezer back for cold storage. The soup turned out absolutely amazing. There's a LOT of onions in it though, so if you prefer your onion soup to have less "meat" to it, you can easily cut down on the amount of onions used. Or increase the both and other seasonings accordingly. Below is a breakdown of ingredients used - if you want to know the process watch the video ♥

20 Cups Sliced Onions
1/2 Cup Butter
2 Tbsp Oil
1 1/2 Tsp Salt
1 Tsp Pepper
1 1/2 Tbsp Brown Sugar
2 Cups White Wine
2 Tbsp Worcestershire
1 Tbsp Liquid Aminos
2 Tbsp Balsamic Vinegar
2 Bay Leaves
2 Gallons Beef Broth

Liquid Aminos: https://amzn.to/3HwCjIL
Onion Chopper: https://amzn.to/3JDOm8V
Nesco Roaster Oven: https://amzn.to/3pOGqtz

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