Pounds white sweet onion should be cleaned from the husk. Wash, dry.

Each onion cut in half and slice lengthwise.

In deep pot pour in the olive oil, add onions. Stew the onion until soft and transparent state while constantly stirring it. In any case not to give him a grilling. pour the wine into a deep skillet. as soon as it boils, ignite and flamberge until then, until you burn out the alcohol. (don't worry, the wine burns long enough)

When the onion is quite soft and transparent ( it took me about 30 minutes, depending on depth of pan), add salt, sugar, pepper. pour in the wine. Add the bouquet Garni well tied to a string that didn't collapse during cooking. It's rosemary, thyme, Bay and celery. Simmer for approximately 2.5-3 hours. Stir constantly so the onion doesn't burn.

When the onion becomes a beautiful honey consistency, absolutely amber and similar to the jam, turn off the stove, remove the bouquet and let the marmalade cool. Lay the jars.