| Cook Time | 180 minutes |
| Servings |
Ingredients
- 250 gram Sugar
- 1 twigs Rosemary (or sprig of fresh)
- 4 tablespoons Olive oil
- 2 teaspoons Salt (sea coarse)
- 1 kilogram Onion
- 0,5 teaspoon Black pepper a mixture of ground peppers
- 500 milliliters Dry white wine
- Bay leaf a few leaves
- Celery petiole 1 stalk
- Thyme fresh 1 sprig
Ingredients
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Instructions
- A kilogram of sweet white onion should be peeled from the husk. Wash, dry.
- Cut each onion in half and cut lengthwise.
- Pour olive oil into a deep frying pan, pour out the onion. Simmer the onion until soft and transparent, stirring it constantly. In any case, do not let him fry. pour the wine into a deep saucepan. as soon as it boils, light the fire and fry until the alcohol burns out. (don't worry, the wine burns long enough)
- When the onion becomes soft and transparent enough (it took me about 30 minutes, depending on the depth of the pan), add salt, sugar, pepper. pour the wine. Add a bouquet of Garnishes, well tied with twine, which did not fall apart during cooking. These are rosemary, thyme, bay and celery. Simmer for about 2.5-3 hours. Stir constantly so that the onion does not burn.
- When the onion acquires a beautiful honey consistency, absolutely amber and similar to confiture, turn off the stove, take out the bouquet and let the marmalade cool. Put them in jars.
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