A new favorite. Easy to make and just wonderful to eat.

Ingredients (14 qts)
  • 20 medium to large onions, peeled, halved and thinly sliced
  • 8 cloves garlic, minced
  • 4 gallons beef broth*

* You can add a little worcestershire sauce, wine and salt if you wish


  1. Preheat oven to 325°.
  2. Start broth to boil.
  3. Put onions in roasting pan, drizzle with olive oil and stir to coat.
  4. Cook in oven, mixing and turning every 10 minutes or so, until onions are cooked and browned.
  5. Add garlic to broth and bring to a boil.
  6. Evenly divide cooked onions among the quart jars. About half of each jar should be onions.
  7. Fill with boiling broth leaving a 1" headspace.
  8. Pressure can at 11 lbs for 1¼ hours (75 minutes).


    When filling the jars with onions, press them down. You should have at least half of each quart filled with firmly packed onions.