Onion Soup
A new favorite. Easy to make and just wonderful to eat.
Ingredients (7 quarts)
- 10 med to large onions, peeled, halved and thinly sliced
- 8 cloves garlic, minced
- 2 gals beef broth (see Notes)
Directions
- Heat oven to 325° F
- Start heating broth
- Put onions in roasting pan, drizzle with (very little) olive oil and stir to coat
- Cook in oven, mixing and turning until onions are cooked and browned
- Add garlic to broth and bring to a boil
- Evenly divide cooked onions among the quart jars. About half of each jar should be onions
- Fill with boiling broth leaving a 1" headspace
- Pressure can at 11 lbs for 1¼ hours (75 minutes).
Notes
When filling the jars with onions, press them down. You should have at least half of each quart filled with firmly packed onions.
When serving we like to top this with shredded Gruyère cheese
In making the broth, it needs to be very dense and flavorful. We usually make a dark bone broth with several beef femurs, then adding a bit of wine, bay leaves, salt and peppercorns. Let it simmer for several hours.
