When I worked in a restaurant, we made our French Onion soup using croutons instead of sliced baguettes. So much easier to get a bite of the bread then trying to break it apart to eat.
Don’t worry. I enjoy when you cook, but I came here to learn how to store food long term, and stay because I admire you so much, and learn from you every video. I am 70. You have taught me so much. I now feel much more secure about managing a crisis that could cause me to not be able to leave home for a while.
My suggestion: fill the slow cooker to the rim with sliced onions and let it cook for 12-15 hours. Use whatever quantity you need for you soup and keep the rest of the caramelized onions: freeze those in little portions and you will always have caramelized onions ready when you want some!
I just wanted to thank you & your husband! I’ve learned so much. I’m in WNC on Day 9 without power, just have gotten more internet today than all 9 days combined. 2 weeks ago I felt so strongly that I needed to can my hamburger meat & I needed to can Minestrone soup. I felt this so strongly that I did not procrastinate (my usual) but jumped in & did it. Then Sept 27 @5:56 our power went completely out. I have other food canned but I could share the minestrone soup with neighbors as well as my family immediately. I am forever grateful.
Thank you for taking the time to view our video at this stressful time. We hope your power is totally restored ASAP so you can return to normal living. Jim
2chanchan5349. I’m in WNC also. Luckily I had been watching Pam & Jim for about 2 years. So I had a lot of food for when power went out for 2 weeks. Unfortunately I also had a lot in freezer which I ended up losing. I watched the video of their solar generators . Since then I got two. The one they recommend and one little blue. It’s worth a look.
You can can the carmelized onions and beef broth, just reduce butter to a tablespoon. There's a safe and tested recipe in Ball canning. It's great for making French Onions soup, of course, but also for braising roasts in, making gravy and Salisbury steak.
I have a more simple recipe for french onion soup that people rave about... Please give it a go: French Onion Soup 6lbs onions sliced Oil or butter or lard for the pan 1 tablespoon salt 1 tablespoon vinegar Slice onions, put in large cooking pan (4 qt )with the fat. Sprinkle with the salt and mix it into the onions. Cook on medium heat stirring once in a while. When all of the onions are very dark brown (like the darkest brown ones in Pam's video) add the vinegar, any kind seems to work just fine. Then add enough water to fill the pan.(3.5 qts?). Stir and cook a little longer so flavors are well distributed. Serve with your favorite garnish of cheese on bread. Enjoy Onion soup was used in the past when there was little left in the pantry but onions salt and vinegar. It is the perfect SHTF meal. You can dehydrate and reconstitute onions for this.
I copied that recipe out of the Ball book (borrowed from the library) and would like to try it, but it calls for 3 cups of white wine. I do like to use wine in cooking but that amount seemed like a lot and I was worried that I wouldn't like the taste after all that effort. Is that the same recipe you used, and if so, did you find the wine flavor very strong?
I can just the caramelized onions in half pints. Then I can use them on hamburgers, hotdogs, brown gravy, soups, french dips...and the list goes on. The flavor is wonderful.
Oh so happy to have a new, easy soup recipe! Love onion soup, but as you say, it's time consuming and you can't just leave it. So glad to see a slow cooker version!
I can't believe that onions will caramelize in a slow cooker! I slways think of foods being steamed. Well, you have taught this old dog a new trick! Thanks for sharing this amazing recipe!
I caramelize onions in my slow cooker with only a bit of water in the bottom (no fat!) then dehydrate them. They are so good! They can be rehydrated or put on hamburgers or salads as is.
I was canning things that other RU-vidrs canned that had not been approved by the National Center for Food Preservation. They said their family had been doing it for years and had never gotten sick. You showed me the science behind it and why it was dangerous. I understand the science now and will not do that again. Thank you!
Thank You both for Another Wonderful video!!!! I never thought about caramelizing onions in a slow cooker!!! I had my doubts at the beginning of this video🤔. However, I am Thrilled to see the results!! Thanks again!! Btw, you & Jim make a Wonderful Team!!!! Many Blessings. 🙏❤
I scored a deal on onions. Im making bone broth for french onion soup for the canner, today we'll be freeze drying shredded onions, and tomorrow I am definitely making this slow cooker method. Yum! Thanks for all you both do. Its very much appreciated! ❤
Top of the day to you both! I WISH they would install a "LOVE" button to click on. I told a couple friends of mine I would make homemade French Onion Soup for them soon and you came up with a wonderfully, easy solution for me!!!!! BRAVO! I need to tell you guys..........I have you on my TV just playing one episode after another. I needed motivation to get busy today and you guys never fail me. Here's to many more videos from you guys......don't know what I'd do without you.
I love making French onion pasta. Essentially just this recipe with mushroom stock, but after you add the stock, add in some pasta and cook it down until it absorbs the broth.
I appreciate your knowledge on a lot of different topics. They make me think about how to improve on what we are doing as a family in challenging times. I am learning a lot and teaching my husband and others. God bless you ! We say in our family to one another, "Can while you can!" ❤
What a great idea to cook the onions in the slowcooker. Why didn't I think of that myself. Onions and broth together canned in jars makes great convenience food on the shelf.
Instead of a baguette and the gooey cheese mess, I use salad croutons and sprinkle Parmesan cheese over the soup. Same flavor but a whole lot easier to eat.
You have shown me so much. I would never have thought of canning anything. (Cooking channel) well you are the best of showing us how to( cook )in a jar. And what to do with it. For me. I love you both for helping me become the best prepared wife ,mother, grandma that i can be. Thank you so very much from the Canning/ freeze drying grandma
I am delighted to see your vid on slow caramelizing onions. I have been on a quest for the ultimate French onion soup from my own kitchen for a while. I’ve roasted my beef bones, slow cooked them and pressure canned my beef bone broth. I, also, used to serve French onion soup at a renowned restaurant, Max Mercier’s, Le Parisien, in SLC, Utah. We would put dry bread cubes in a serving bowl, sprinkle a liberal amount of swiss cheese, ladle the soup. The bread would float to the top, melting the cheese through the hot soup. No need for the oven. It was iconic. I have a wedge of Jarlsberg Swiss cheese just waiting, aging in my fridge to compliment the slow cooked , carmelized onion technique I learned from you. Thank you!!! I knew there was an easier way!! But I will use ghee. Love ghee. Thank you!!!!!
Hello, that looked so scrumptious! I love how you have so many alternatives to the original recipe. Using a different more cost effective cheese or different variations of the beef broth. So fantastic! This is why i love watching your channel. I just love how you manage your channel to help those who cannot always afford the luxury ingredients but still have a fantastic tasting meal. I am now in a position to start stocking up my pantry. It was a bit difficult when i first retired but have received an increase to my funds so i will be able to try so many of your fabulous recipes. Thank you ever so much for all the hard work that Jim, Cindy and yourself go to to keep us well fed should the need arise. Have a fabulous day.
You and Jim are amazing people. Thank you so much for all your videos. I will be turning 70 very soon, however I just started pressure cooking after watching and your videos. Thank you so much much. PS. American Test Kitchen RU-vid channel shows how you can caramelize onions in about 15 minutes. It is worth watching.
I would have eaten those caramelized onions without making soup. I'm going to use that slow cooker method to make camelized onions for burgers. Yummy Yummy
You and Jim are amazing people. Thank you so much for all your videos. I will be turning 70 very soon, however I just started pressure cooking after watching and your videos. Thank you so much. PS. American Test Kitchen RU-vid channel shows how you can caramelize onions in about 15 minutes. It is worth watching.
Thank you for posting this great onion soup recipe. My gluten free bread held up to the broth and the one and only cheese I tolerate worked beautifully. Thank you, I am one happy eater.
This channel is way more than a cooking show! I learn sooo much from your videos. I'm going to check out your food planning book for sure. Thank you so much. I have carmelized onions in my slow cooker, and they are phenomenal! I do dehydrate them, but I need to dehydrate enough for more than a few meals worth.
You are amazing at teaching people timeless technology - cooking & preserving. Love love love you Pam & Jim. In appreciation of you both, kind regards and best wishes Robyn from Gisborne, New Zealand
I have watched some others cut up a lot of onions and actually wear a pair of goggles as their eyes are very sensitive to the onions as well. Your soup looks amazing!
I made French onion soup many years ago. On the stove top and I enjoyed it. The rest of the family didn't care about it. Now, maybe I can make it in my tiny crock pot. Thank you so much. I will enjoy it.❤❤❤❤
Just bought your book. Can't wait to print it out. (Not a fan of reading on the computer). Got a freeze dryer because of you. Thank you so much for your videos.
I have been wanting to try a similar recipe I had copied, so I was very happy to see you demonstrate everything. My recipe had 1/4 cup sherry in it instead of the vinegar. People who had made the soup said not to eliminate the sherry.
We live in the Canary Islands so it’s hot and mainly dry. My husband has created a wonderful kitchen garden which provides us with year round herbs and vegetables. Good luck with the project
This is so much more than a cooking show. I’ve learned a lot from you. Thinking about food preparedness for a year to come, never done that before. Very happy I’ve found you. Hint with the onions: rince your knife under cold water often while cutting. It helps. French Onion Soup looks fabulous!
Thanks for your comments. We too, look as our videos as more than a cooking show. Also, we will see how the knife blade rinsing works for the onions. Jim
Good morning, Pam! (First time commenting) I am so glad that I've found your channel! I am relearning and updating my food storage skills and knowledge. After searching and watching many RU-vid videos that show canning, yours made me understand the most. So far, I canned apple juice and apple sauce following your canning steps a couple of weeks ago. I also updated some of food processong equipments which you recommended as well. Boy and Boy! It saved my life. The processing time for those apples shortened significantly. Now, I can challenge this French onion soup without standing in front of a stove for long time ! ❤ Thank you!
I watched a Mexican Chef peal and slice onions then put them in a bowl of cold water to soak. He changed water several times. I tried it and it works for me.
the first time i visited the states was in the raely 80"s and we didnt nave a maccas; near us at home so that was the fiest food my sis and i had (boy we loved thechoclate fudge sundae) but when we had our next meal it was in a restuarant down on fishermans wharf in san francisco and as a starter we chose french onion soup , it was DIVINE and it had melted cheese on the bottom of the soup plate so you had the gorgous soup and with each bite there was this yummy stringy cheese YUM one of my altime fave travel memories
French onion soup freeze dries beautifully! I freeze dry a lot of our “ leftovers” instead of cooking for two people. That way we don’t get tired of eating the same thing for days. Homemade tomato soup - same thing ! A very nice easy treat for a meal if you are out of time. I also do batches of caramelized onions in the slow cooker but I do it outside due to the smell.
Before adding the bread and cheese could you put it in canning jars and process it. I'm assuming it would need to be done in the pressure canner. I value your opinion so I hope you respond.
This recipe looks very appetizing. Can this soup be safely canned? How long would it take for pints and quarts? You are a wonderful couple, and you do a great job for all of us. thank you so much.❤❤❤
Oh ya, Max may have added some red wine to the final soup. Not sure, but he was a great French chef, so the red wine may take the place of the vinegar used in your recipe. I will watch your vid again to see your measurement. Thank you!!! So fun
Lovely. I have to drop in to say I still listen and ALWAYS have your preparation in mind.I n fact, thanks to you, we got a huge promo sale on eggs last week and I dehydrated many. I feel better.
Have you tried slicing the onions in a food processor? When you have that many it may be easier and cause less crying. I have never done it but it may work.
I am new to your channel and I love all the canning related recipes the most. I wanted to know if I could pressure can this recipe? If yes then for how long would I process it? Thank you.
I used to keep some inexpensive swimming goggles in the kitchen to wear while cutting onions. They eventually got broken but it really worked great to keep my eyes from tearing. I think construction goggles would work too!
Don’t be offended by the cooking channel I don’t think some people make recipes for storage but the ones that do understand the purpose of your channel
French onion soup is good for canning to cook over a roast too to make a gravy. Delicious! Try goggles so you don’t cry! I would love to make this up to can. Would it be shelf stable without the cheese and bread?
Hi Pam. That aside from Beef Barley is my fav soup ever. I am soooooo excited I can make this in the Crockpot. Some Pointers, I hear from my cousin, that those water goggles work wonders for peeling and cutting onions. My other take is I would toast the bread a bit then put on the soup and add the cheese. I have never had fontina cheese as I don't like Swiss or Provolone, which can also be used, so I will research Fontina. Do you think this can be canned? Thank you and Jim so much. Sooo Excited.
I worked in a French restaurant in the early 80's. We used seasoned croutons and swiss cheese. Folks said it was better that L'otel Sofitels French Onion soup!
O! I think I'm gonna like this soup, the cheese hmmm interesting, i've had it before, but didn't really know much about it, so i looked it up, well on the wiki, seems good, a alpine cheese, made in a the town or Gruyere and it's a firm cheese, so they let it age and ripen. unlike "Swiss" It often doesn't have any holes, aka eyes. so swill or really any hard cheese we like will work, as long as it's not too salty. There's also other forms of onion that can be added to this soup, once I took Spanish, Red, the white parts of the large green scallion, shallots and some chopped garlic. Oh it was so good, roasted the onions in the toaster oven, made the beefy soup and then added the onions, and we used the green tops as chopped garnish on top of the broiled cheese toast. It was so good, We only had some Swiss on hand so that went over the slice of toasted french bread and broiled a moment.
That is something i would like to try. I was wondering, though, if there was a strong smell when doing this. I live in an apartment and would not want to "stink" out my fellow neighbours, lol. You could try making it in the oven. I will have to look that up.
Pam and Jim, Do you mail out a copy of the book, once it has been purchased, or do we download and print it ourselves? If we print it, is there anyway to removed the beautiful photos? I wouldn’t be able to afford the ink to print up so many photos, but I would so love to buy the book you and Cindy created.
What helps me with cutting onions: use a VERY sharp knife and remember to us a cutting motion as you move the knife through the onion NOT chopping. The chopping ruptures the cells rather than cleaning cutting.
We made quite a few of your meal “bases” during the Covid years and can no longer remember their purpose. Perhaps you can show us some things to do with those, crock recipes or otherwise. Example, “chile mix.”
Have you done a video on canning the French onion soup was just wondering how long to process it. Aldi has great gruyere cheese for about $3 and it's already shredded!
