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Chop your all your onions.
Cook the onions down in a large pot over medium-high heat in the butter for 45 minutes, until they start to caramelize. Make sure to keep stirring so onions don't scorch.
Add in the brown sugar and balsamic vinegar and continue cooking down.
Add in the sea salt.
Cook down the mixture another 15-20 minutes until it reaches the thickness you prefer.
Prepare your waterbath or steam canner, and jars.
Fill jars to ¼" headspace and process 15 minutes or according to your altitude.