Instructions

1. Wear some eye protection such as safety glasses so you can work uninterrupted by the crying from the fumes.
2. Remove the ends from each onion.
3. Peel off the skin.
4. Cut each onion in half and then thinly slice.
5. In a skillet, caramelize the sliced onions in some melted butter. (Use your judgement depending on the size of the onions and the amount you're caramelizing.) I started out with several skillets and combined them all as the onions became smaller in size.
6. When the onions are soft and lightly browned strain them out of the juice.
7. Pack into canning jars.
8. Remove the air pockets with a tool or knife.
9. Clean the rims and top with your lids.
10. Pressure can according to manufacturers instructions for 70 minutes at 10 pounds of pressure for half pints and 75 minutes for pints.