In a wide frying pan, heat oil, add the rosemary (thyme is possible) and coriander.

Onion cut arbitrarily, but not very finely, put in pan. Fry the onions for 5-7 minutes, stirring constantly, over high heat. Then close the pan with a lid and on low heat saute the onions, stirring occasionally, for 15 minutes.

In a pan pour the wine, vinegar, add sugar, honey and a pinch of black pepper. Mix well.

Saute the onions on low heat, stirring occasionally (lid not closed) for 40 minutes. The mass will become dark and sticky. Hot sauce to put in jars, seal and store in the fridge. I did half portions - I got 2 jars of 250 grams. Bon appetit!!!