I have made a similar recipe before and tried to can them once when I had an abundant supply of fresh onions from my garden but they didn't keep as well as I thought they would. I can try them again. I usually now just keep onions in fridge and cook them as I need them. My husband loves them on steak and rice, and burgers when we grill out.
These onions are just so good ... I use them on anything that I would use regular onions on. It's a delicious flavor mixture on a steak or burgers but it's also great as a topping on mashed potatoes or rice. I even love to make sandwiches with it.
3 1/2 to 4 lb yellow onions (10 to 12 onions), halved lengthwise and thinly sliced (12 cups) 6 Tbsp butter, melted 6 Tbsp olive oil 1/3 cup packed brown sugar 1/3 cup white balsamic vinegar 1/3 cup apple cider 1 tsp salt 1/2 tsp cayenne pepper 1/2 tsp crushed red pepper
Prepare jars, lids and bands.
In a 4 to 6 quart slow cooker combine onions, melted butter and oil. Cover and cook on low heat setting for 7 to 8 hours or until onions are soft and caramel color, stirring once or twice.
Transfer onion mixture to a large skillet. Stir in brown sugar, vinegar, cider, salt, cayenne pepper and crushed red pepper. Bring to boiling, reduce heat to medium. Cook, uncovered for 25 minutes, stirring occasionally.
Spoon hot onion mixture into prepared jars leaving a 1/2" headspace. Wipe rims, place lids on and screw bands on to fingertip tight. Process jars in a boiling water bath for 15 minutes. Adjust time according to your altitude.
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