This Frost is Getting Serious | French Onion Soup | Bone Broth and Homemade Horseradish Sauce
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- čas přidán 31. 07. 2024
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Canning French Onion Soup Inspiration Recipe
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Horseradish Sauce
A couple of roots washed and peeled.
2 tbsp Vinegar
1 tsp sugar
splash of water
Blend well, store for up to a month in the fridge.
Today, I made some homemade bone broth and turned it into delicious French onion soup I canned for winter. I also spent some time wandering the garden and found some things I needed to harvest before they were ruined by the frost. I also made some delicious horseradish sauce with the roots we picked the other day. I hope you enjoy coming along with me.
Thanks for watching!
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Thank you so much for supporting this project; I appreciate it more than I can say.
Love,
Chelsea
Having trouble with the Payment portion of the link. Is there another method I could use?
I purchased on Amazon in US
I wondered if you thought about signing a mailing label I can put inside my Cookbook?
Thank You
I got a hard copy in the UK on Amazon for about £28.
I was so sad when the video was over - very engrossed in what you were doing. You ALWAYS inspire me to get busy!
Incredible amount of labor involved in your gardening and preserving of food! That’s love that your family is eating all winter long! God bless you ❤️
Indeed!
When I made French onion soup for a deli/cafe I ran, I used a meat slicer to thin slice the onions. I used several crockpots set on low to sweat them overnight which made the caramelization easier the following morning.
Mandolin would work; love the crockpot idea.
Anyone else want to just tuck into those onions with a little salt and a fork???? Oh my goodness they look amazing! ❤
I’m exhausted just hearing how busy you are. What a great job you do!
Thanks again for the videos. Years ago, I used to add vegetables, and herbs and spices to my chicken, beef, pork and lamb stocks. After a few years, Hubby actually complained that he could not taste meat flavor, only vegetables! He asked me to make some plain stock, and I did; wonderful! The flavor of the meat used really comes through. You can always add vegs to whatever you are making if appropriate. We love the plain stock, and I always get rave reviews on my soups and gravies.
Thank you for sharing all your homemade goodies.
When you do your changes to your kitchen as you mentioned I hope you consider putting in a water line to your stove top. You carry such heavy pots full of water it would help you tremendously. It isn’t a lot of work to add (since the sink is already close) and is so convenient. I love mine. Didn’t think I’d use mine that much but I use it nearly every day. Love your videos. 😮
Love the sunflower bush
Love your down to earth cooking, no fancy ingredients.
I just visited rasa website to order garlic from them, but they are not shipping to the United States this year for some reason, so I will just have to try and find some garlic seed at my local cooperative or farm stores. Love watching your videos you are such amazing canner, grower and cook. I have learned so much watching your videos, and love your farm.
I have to can and harvest but it is so much more fun watching you do all the work😊
Rachael at (that 1870's homestead) CZcams videos did a caramelized onions in her roasting pan. You could try that next time you need to do a large batch of onions. Everything you make looks delicious.
Just purchased a fruit saver steam canner. Decided to give it a try after 40 years of being scared of it. My mother exploded a steam canner when i was little. Well after seeing you do it, I was less intimidated. And I love it. Thank You. Janice, a Alberta peace country farmer.
I wonder if your mother exploded a pressure canner? A steam canner is not under pressure and has little vents for the hot air to get out while processing.
No. Steam. Ran out of water and she went outside and got distracted. Jars got to hot
Love your videos Chelsea! And cannot wait to receive your new cookbook! I have bones from a local farmer raising beef, pork and chicken… it’s totally different from the supermarket but many supermarkets will be happy to provide soup bones if you ask. Now I know I should be roasting them before boiling them 😊
I never knew about adding water into the base of the roaster. Thank you so much for your videos...learning so much.
Love to learn new things, you are definitely a good teacher
I have the exact same oven mitts and I love them! They are great, especially if you are taller and have long arms.
I cover my plants I want to keep growing as long as I can….I use frost cover, breathable and keeps my plants going longer.
you are one busy woman!! first time I watched your channel. Your very informative and very clear on how to do things. I really enjoyed this.
Would you mind doing a tutorial or a mock tutorial of garlic planting? :)
Also Chelsea make a pan of cornbread to serve with the collards. Garlic in the greens is supreme, salt and pepper to taste.
Thank you so much for doing the horseradish sauce on camera. Much appreciated ❤
I just preordered 6 cookbooks for Christmas presents. Thanks so much.
Oh my gosh! Thank you so much!! I really appreciate the support! I hope you have a wonderful day!
Great to see you Chelsea! A lot of work that you put in for preserving the food! A labor of love! Blessings 💕🤗💕
I'm sitting here taking a break from making my apple butter. I'm wore out. I've been canning for a whole week already and still not done with my tomatoes. Another great video!!! Thank you for sharing your life with us.
Thank you for your videos. I sure do enjoy them.
Somewhere I read that adding a splash of apple cider vinegar when making bone broth helps extract some of the bones' minerals. I've been doing so ever since and have been pretty happy with the result.
Thanks again. Love French onion soup.
Adore your channel and it’s content. Hope your book will be available in the new year. Will take me a bit to get enough for it. Thank your mom for the suggestion of making it easier to read. I’m going to try and get my 4 yr old great nephew to learn and help me in the kitchen. Exciting times ahead! Blessings and luck for a great year for growing!
i never skim my fat, it is full of nutrients and flavor
Wonderful being in the kitchen with you, while I’m in mine cooking beets! Thanks for sharing. I learn so much from you & im nearly twice your age! Blessings to everyone 🤗💕
I LOVE your cookbook! Thank you for sharing. It’s so wonderful to watch your videos. I’m from northern Alberta Canada. Much of your content applies to me as we are in very similar zones.
This may be odd, but I can the French onion base every year. Any time my husband gets sick, he wants the French onion soup base warmed up. No tomato or chicken soups. Just beef broth and caramelized onions.
Boy I'm tired you have been so busy with the garden and preserving love all that you have done. Excited to see how the garlic planting goes. Thank you for sharing.
That was a lovely video visit! Sorry about losing that broth and the clean up.
Love everything!!💙💙💙
You’re Gourmet Chef!
😮Silicone mitts! Why did I not know about this
Wonderful as always, thank you for a super video. Have you ever tried to grow "Elephant Garlic"? I grow them here in Denmark, and they are very, very good. Not so strong though as normal garlic. They taste so good and I love to have both types of garlic. "Elephant Garlic" is related to leeks which is strange, but that is how it is. All the best to you and your family.
Hello, watching from Borneo 👍👍👍🥰
It held off sooooo long this year -- loved it! Caught me by surprise this morning with a nice thick first good frost of the season and all the surrounding peaks are frosted! All the aspen leaves fringed with ice crystals in the morning sunlight 😍😍🥶🥶
I wonder if you could bake/roast the onions instead of sautéing them? 😊
You can, and, I cook them that way
You can slow cook them in crockpot or roaster
You probably could but I’m not sure they’d get that deep, rich caramelization before they burned? It would take a really long time in the oven low & slow but I’m sure you could if cannot stand at the stove and babysit them.
I haven't done it yet but I have seen recipes to slow cook (like in a crock pot) them to get them caramelized.
When I've made French onion soup, it gets kind of bitter and idk why because it was delicious before i canned it. That was a method that popped up to try to mitigate that issue when I googled. I haven't had the time or energy to try again but I am planning to try ;)
Agree! Am curious!
I'm always amazed at your knowledge! Thanks for sharing it with us. Best Wishes from Scotland!
Thank you!
Wow. Amazing onion harvest
Another awesome video. Your onions were amazing this year. ❤
You may want to use a roaster to put all of the bones in to make your broth works great!!
Love seeing your garden and the sunflowers. I will be planting some next year. Great video!! You are one amazing lady.
I received my book it's great, im really enjoying it thank you 😊
Thank you
I ordered from them this year as well!
The cookbook is amazing! I am pre-ordering one for my mom too!
Great recipes.
Just FYI I think your book might be full on available, not just a preorder... I ordered it from Amazon a couple weeks ago and it came in a few days... (can't WAIT to dive in btw!) It's always a good day when you have a new video :)
That is so awesome!!!!! I'm going to try to plant potatoes and garlic also for us to.
You are amazing Chelsea.. again, another educational video 💐
That was an amazing video making bone broth and bottle them up. The horse relish sounds good to have, I enjoy watching it all thanks for sharing your experience.
Awesome....I love you that's exactly what my dad taught me how to make frencch onion! Then i use exactly the same way as you! Love your chanel and all that you demonstrate!❤❤❤
I roast my garlic, onions and bones, then I add bay leaves, pepper corns, carrots and celery. The I simmer everything for 48 hours. Yes, 2 days on a low simmer.
That's awesome!!!!! I'm from South Africa. That's so interesting. I want to try this!!!!!!
Have you thought of using a jug when adding liquid to your canning jars instead of a ladle. It should be quicker and possibly less messy when you have so much to do. Thank you for all the great content.
Very interesting. I had no idea there were so many different kinds of garlic. Actually, I never had purple garlic. Thanks for sharing.
Everything just looks so delicious. You always give us such great ideas! Thankyou so much! I can just imagine how good y'alls kitchen smells right now. Definitely looking into that cookbook as well. French onion soup is on of my favorite kind of soups. You can have it with all kinds of things. Like your freshly baked bread, crackers, grilled cheese, steaks and whatever else. Or just by itself on a cold day. 😊
Love your vlogs so much Chelsea. I'm having a very lazy Sunday morning ( Manchester England) while everyone is still snoozing, watching your vlog. I really enjoy all your tips and ideas. You've really encouraged me to grow garlic this year. Thank you for all your Hard work and effort. Love and blessings ❤❤❤ xjx
Your cooked onions look mouth watering.. yummy 😋
Hey beautiful!! ❤I enjoy all ur information and beautiful canning
So excited about horseradish sauce!
Bought your cookbook. Family loved the recipes that I have made from it. I love the larger print.😊
Glad you like them!
The garlic Inchellium. (in-cha-lee-um)😅😂 So many strange names. Ha
Your kitchen are so big and beautiful!!! Wish mine look like that.
Hi Chelsea! I got your cookbook back in August! Love it! I have made several recipes already! Yum!
Yay! Thank you!
When I was doing my onions (last year), I placed the chopped onions in the slow cooker. They came out beautiful with not much effort from me. And I was able to concentrate on my tomatoes while they were going. Wish my onions were like yours in the garden.
I canned French onion soup last year and used my French Fry cutter to cut the onions and then slow roasted them in our large roaster until they were gorgeous and ready for canning. The French Fry cutter made short work of cutting up 25 pounds of onions.
My goodness I love all your onions. I would definitely get everything else out of your garden before the frost gets them. I know that Alaska just got frost in the northern part.
Rootbeer Pulled Pork is amazing!
Hi Chelsea, great video and channel!! So much work but so worth it, especially for you where you live. I freeze dry my home grown horseradish (wait until I need to change the oil in the freeze dryer just in case there is any residue) and then powder it, make my horseradish/cocktail sauce from the powder. The powder lasts me all year and is sooo convenient 😍
I roasted this way using Roma. San Marzano too. It’s the best. For some reason it makes it feel easier to me also. But that concentrated flavor and then easy peel when cooled so good. Some roasted onion whatever add ons When serving. Looking forward to watching more canning. I feel like your new homestead kitchen makes the cooking videos VERY easy to watch. Soothing. Happy canning 🎉❤
You can camp can that pork Rob and when you get it and it is finished and it's tender
Try using your slow cooker for caramelizing the onions. Works really well.
Good morning my friend miss seeing peekaboo Dan 😂❤❤❤
Hi Carolyn, my 1 and only fan! From Dan :)
Dan is a good man. Interesting. I cook my onions with my bone broth but I am only doing a batch at a time.
Prepared horseradish freezes well and keeps at least a year.
French onion and both will be wonderful. Roast will be delicious ❤❤😊
I was just looking at all the almost frost here in Northern Alberta 😭 It's a good thing fall is my favourite season!
Maybe use that fry cutter to cut your onions! Bring it outside and I bet you could cut a bushel in 10 minutes!!
🇦🇺Talking about the frost rolling up from the lower areas, could you put up a barrier of some type to make the frost stop or move over some of the veggies. Star pickets and plastic or canvas around vegetables you want protected.
I always enjoy your videos, I learn so much!
I have a question that has nothing to do with food.
How do you maintain the inside log walls and ceiling in your kitchen. They are gorgeous!
Onions can be carmelized in a slow cooker or on low in the oven. I would never have the patience to cook them on the stovetop. Your garden is beautiful, I've enjoyed watching you enjoy it.
Been few months since came across your channel. As always great video
Welcome back!
Have you ever grown solo garlic? It's one large clove.
I wonder if the fry cutter would work for chopping onions? Cut off the ends, peel, and put it through, they should seperate after depending on onion orientation, but would the sizes be useful?
Did you know you can use your pressure canner to cook your bone broth? It’s great for those thick nuckle bones as they break down in a couple of hours better then if you let it go over night. Simply living Alaska use this method to make moose bone broth
I saw when you picked that awesome size zucchini, straight away I thought zucchini slice.
I wonder if you can use the slicer blade on your food processor and cook them for a shorter amount of time, if they won't mush as much but still save some time both in prep and cooking? It looks SO fantastic.. our onion harvest in central Ohio was lousy with onion sets. Too hot, then cold, then hot, then wet.. onions tried to grow seeds too soon. From now on I'll grow from seed (instead of sets) because those won't try to seed if the weather acts up.
When the veggie boys do horse radish they have the big garage door open or if they're upstairs they have all the windows open. They cry when they do it. It's terrible.
I love french onion soup don't you can use the base for all things roast bone . Thank you for the recipes on French onion soup.
Nice new stove. What kind did you get? Love the white.
I don't know if you have a roaster or now. But I run bone broth 3 or 4 day in that. The bones come clean. Just though that might hope God bless