Well my real recipe I don't have access to... but it also is a PITA to can in bulk.... i usually caramelize the onions....and well, it ain't fun caramelizing 10 lbs of onions..
Onions (Carmelize or not); I usually use red and vidalia
Sugar about 1/4 cup per 3 lbs of onions (more or less for sweater or less sweet).
ground nutmeg
All spice
garlic (optional)
mushrooms (optional)
bay leaves
salt
Spices are to taste.
In larger pot cover onions with beef, chicken, or veggie stock (99.99% of the time I use beef). Slow cook for 8-12 hours (or fast cook for about 1ish). Tasting periodically and adding more spices as needed.
I usually process for 1 hr for pint and 1.5 hr for quarts.
Thanks, now I really will have to go out and get more quart jars. I love french onion soup.