Since caramelized onions take quite awhile to cook, canning them makes for a great convenience item! This recipe comes from The Complete Book of Small-Batch Preserving (page 172), and uses balsamic vinegar (which I always add to my caramelized onions), which adds a nice flavor and color. I made this recipe a few months ago and loved it, so I doubled the recipe this time to get 4 jars so it will last a little longer! The opened jars stay good for a couple of weeks in the fridge so you can use them for multiple meals.
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- The Complete Book of Small-Batch Preserving
- Stoneware Pan
- Silicone Spoonula
- Canning Tools
- Nesco 9.5qt Smart Cooker and Canner
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