6lb's of onions ran through the mandolin (makes for very consistent sized pieces), put in the crock pot with a full stick of butter on top, plus 1 TBL of minced garlic, then set to low and leave them for 8hrs (we let'em cook overnight). In the morning, we jar 'em up in 1/2 pint wide mouth jars, then 70min @10psi in the canner (6lbs of onions gave us 14 half pint jars). Now our onions are shelf stable for years, and ready to eat right out of the jar if you wanted, or had to ( they are better warmed up IMO).
These caramelized onions are the bomb! They are great on top of burgers, brats, steaks, or tossed in with a roast while cooking, the list is almost endless. It is a great way to put up a big harvest of onions before they go bad.
I like our garden, but it takes a lot of time and work, and frankly it hurts my feelings if what we grow goes bad before it can be used. Canning has been a great way to make a bountiful seasonal harvest last through the long winter up here. The pressure canner is your friend folks :)