Homemade Onion Broth

Transform onions into a golden, flavor-packed broth with this simple yet versatile canning recipe.

Slowly simmering onions with a handful of pantry staples creates a robust base that’s bursting with flavor. This has become a “must have” for any time I make roast beef or beef stew in particular.

After preparing the broth, preserve it through pressure canning for pantry storage—no freezer space required.

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I originally learned about making Onion Broth, and the recipe from my dear friend Heather over at the Kneady Homesteader. Click Here to watch her video, and the tips she has about making this delicious broth.

To Make This Recipe You Will Need:

• yellow onions
• white onions
• sweet yellow onions, like Vidalias
• green onions/scallions
• black peppercorns
• salt
• turmeric
• water
• white vinegar
• electric roaster or a large stock pot with lid
• colander
• ladle
• large pot
• Canning Tools
• Pressure canner
• quart canning jars with lids or pints
• cheese cloth
• small dish
• cloth or paper towel
• canning mat or kitchen towels

Watch Me Make this Recipe in the Video Below

To begin, wash all of the onions. Cut off the root ends (discard), and cut the whole onions in half.

Green onions/scallions can be chopped or left whole.

Place all of the onions in an electric roaster, and add in peppercorns, salt and turmeric.

Add in water to cover and give it all a stir.

Cover the roaster and turn the heat to about 450°(F) and let the broth begin simmering. Then reduce the heat to 300°(F) and let it cook low and slow for 24-36 hours. If you are making this in a stock pot, start it early in the morning and let it cook on low, with a lid on, all day long. The longer it cooks, the better.

Strain everything through a colander into a large pot.

NOTE: If you are canning this the day it finishes cooking, you will use hot jars and a hot canner & water.

Place the pot of strained broth on low heat and keep it warm while you jar it up.

I often make this, strain it into the pot and then stick it in the fridge until the next day and can it in the morning. In that case you have cold broth, cold jars and cold canner & water. Everything will heat up together.

Line your canning funnel with 3-4 layers of dampened cheese cloth. Ladle the onion broth through cheese cloth, into the jars.

Leave 1 inch of head space.

Wipe the jars with a damp cloth dipped in white vinegar.

Position a lid and ring on your jar, and tighten finger-tight. Place it in your pressure canner.

Repeat the process with all the onion broth.

When your broth is all jarred up, close and seal your pressure canner. Bring the heat up until you have a steady stream of steam coming from the vent pipe. Allow the steam to vent for 10 minutes.

After 10 minutes, place your weight or regulator on the pipe and bring your canner up to 10 lbs pressure.

Processing Time & Pressure

Pints are processed for 30 minutes

Quarts are processed for 35 minutes

Depending upon what kind of pressure canner you use, and where you live, these are the pressures (PSI) at which you will do your processing.

Elevation in Feet	Dial Gauge Canner (Like a Presto)	Weighted Gauge Canner (Like an All American)
0-1,000	10 lb pressure	10 lb pressure
1,001-2,000	11 lb	15 lb
2,001-4,000	12 lb	15 lb
4,001-6,000	13 lb	15 lb
6,001-8,000	14 lb	15 lb
8,001-10,000	15 lb	15 lb

Don’t know your elevation? Here’s a website that will tell you based upon your address: See It Here.

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After your canner has done processing, turn off the heat and allow the pressure to come back down to zero naturally. Do not manually vent the pressure.

Once the pressure is down to zero, wait another minute, then remove the weight/regulator. Wait another minute.

Carefully remove the lid from the canner, and allow the jars to sit there another minute.

Use your jar lifter to transfer the jars to a lined surface in a draft-free location. Let the jars cool 12-24 hours or until they are completely cool. I usually let them go until the next day.

Remove the rings, test the lids to make sure they are sealed. If you have a jar that didn’t seal, stick it in your fridge to use right away.

Wash your jars with warm, soapy water. Label the jars, and put them in your pantry for future meals.

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