INGREDIANTS
Ball Canning
1 tablespoon butter
4 pounds onions, thinly sliced
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
3 cups dry white wine, divided
3 quarts beef bone broth, or commercial canned chicken, beef, or vegetable stock
Description :
Melt butter in an 8-quart stainless steel or enameled Dutch oven over over medium-low heat. Stir in onion and next 3 ingredients along with 2 cups of the white wine. Cover and cook for 1 hour or until onion is very tender, stirring occasionally.
Uncover and cook, stirring constantly, until onion is caramel colored, about another 50 minutes or so to get to a light caramel color (like a light roux).
Add the remaining 1 cup of white wine and cook for 2 minutes, stirring to loosen any browned bits from the bottom of the pot. Stir in broth. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
Ladle hot soup into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (or follow your canner manual). Repeat until all jars are filled.
Place lid on canner and turn to locked position. Adjust heat to medium high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds for weighted gauge canner or 11 pounds for a dial gauge canner.
Process pint jars for 60 minutes or quart jars for 1 hour 15 minutes. Turn off heat, Cool canner to zero pressure. Let stand 5 more minutes before removing lid to help prevent siphoning.
Cool jars in canner 10 minutes. Remove jars and cool. Test lids for seal after 24 hours.
