All the onions have been pulled up. Normal wisdom says that when you harvest the onions you should let them “cure” for a few days, to dry out the outer layer and help keep them stable through the winter months. For at least some of them I have a different plan in mind. Thanks to the wonderful pressure canner I got for Father’s Day, I’m going to put up a batch of French Onion Soup.
I also have pulled up most of my garlic already, 2 small cloves and 4 larger ones. One garlic is still in the ground, stubbornly refusing to be ready. The garlic bulbs will be properly cured so they can keep for a little while. I don’t have any immediate plans for them.
Some of the onions are sitting outside to cure, in a shaded area with good ventilation. I cut their roots short, and then cut off the stems about an inch or more from the bulb. They’re going to sit like that, turned occasionally, for a few days. Hopefully, when this process is completed, the outer layers will be dry and papery, and the onions will be stable enough to keep for a few months (as if we will let them sit that long!).
Going into the soup are any onions which I don’t think are suitable for long-term storage:
- Any onions which put up flowers
- Any onions with damaged outer layers
- Any onions which were too small to be worth saving
- Any onions whose stems were damaged during harvest too close to the bulb
Once rinsed and peeled, I’ve got a little over 4 quarts of chopped onions to make soup with. I’ve posted this recipe before so I won’t go into as much depth here. I’m only giving my specific measurements.
French Onion Soup
- 4.5 Quarts chopped onions
- 4.5 Quarts low-sodium beef broth
- 3 Medium cloves garlic, minced
- 2 Bay Leaves
- 2 Cups Apple Cider
- Olive Oil
- Fresh cracked black pepper
- 1tsp each dried thyme and rosemary
Add the onions to a large stock pot with enough olive oil to coat the bottom of the pan and black pepper to taste. Caramelize, stirring frequently, over medium heat. Once reduced and a deep golden brown color (NOT BLACK AND BURNED) add garlic, bay leaves, thyme and rosemary. Reduce apple cider by half. Add beef broth. Bring soup to a boil. Add bullion until the soup has a rich enough flavor. Add salt and additional black pepper, if needed.
Ladle soup into prepared quart mason jars. Process in a pressure canner at 11 lbs for 20 minutes.