A kilogram of white sweet onions should be cleaned from the husk. Wash, dry.
Cut each onion in half and cut lengthwise.
In a deep pan pour olive oil, pour the onion. Stew the onion until soft and transparent state while constantly stirring it. In any case, do not let it fry.
pour the wine into a deep saucepan. once it boils, set fire and flambé until the alcohol burns out. (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 the wine. Add the bouquet Garni well tied to a string that didn't collapse during cooking. This rosemary, thyme, Laurel and celery. Simmer for approximately 2.5-3 hours. Stir constantly so that the onion does not burn.
When the onion becomes a beautiful honey consistency, absolutely amber and similar to confiture, turn off the stove, remove the bouquet and let the marmalade cool. Put them in jars.