From this thread and a couple of others which use the same recipe.
I had made it once before and found it tremendously deelish, but a lot of work for just a single meal with a little bit of leftovers.
Then I got this pan for Christmas (for some strange reason the price was down to 200 bucks for about 2 days, during which I ordered my spouse to purchase it). And I looked at it, and was almost certain it could handle a double recipe.
So much slicing, and it fit (though just barely), and I followed the deglazing steps and all was yummy.
Thus emboldened, I decided to triple the recipe - by doing the onions in a full-sized roasting pan. Yeah, cut up nearly 15 pounds of onions (I add extra to make up for losses when peeling etc). The slicing was… fun. Not too bad actually - for some reason onion slicing doesn’t bother me as much as the rest of the family. Just interminable. The result was piled
high in the roasting pan and I was terrified it wouldn’t cook down enough.
Then I roasted them. Because of the huge volume, I gave them twice as long in the oven while they perfumed the whole house.
Finally the roasting was done - and sure enough, they’d cooked down enough that they fit in the big new pan. Tomorrow, I caramelize and deglaze.
I sure hope it freezes well 