Recipe: French Onion Soup (canning recipe)

French Onion Soup

12 cups beef broth
2 tablespoons butter
7 medium onions sliced (I used 5 large)
3/4 tsp garlic powder
2 tsp steak sauce (any kind)
2 tsp salt if desired (My broth was salty so I did not use)

I cut the onions and cooked in the butter until slightly limp.
I divided the onions evenly among the jars. (No more than half onions and then use half broth for safety )
I added the seasoning to the broth, stirred well, boil broth and fill jars, leaving 1 inch headspace. I pressured canned at 11PSI for 75 minutes for quarts.

To serve, heat oven to 350 degrees. Toast french bread slices. (1 per bowl)
Then set oven to broil. Use an ovenproof bowl, place on baking sheet, and add soup, then a slice of the toasted bread, then cheese, I use mozzarella and provolone, then sprinkle with parmesan. Put under broiler till the cheese turns brown and serve.