Rosemary and Onion Confiturra - onions

Method

• Cut the onions in half and slice them thinly crosswise; you should have about 10 heaping cups of onions.
• Heat the oil in a heavy 5 or 6-quart stock pot with a tight-fitting lid and add the onions, turning them over repeatedly in the oil to coat them.
• Add the rosemary and bay leaves, burying them in the onions.
• Season the onions with 2 teaspoons of kosher salt and a few grinds of black pepper, and lower the heat to a simmer.
• Cover the pot and cook the onions for 15 to 20 minutes, until they have softened and released their liquid, and the rosemary has wilted.
• Remove the lid and add the vinegars, wine, honey, and sugar, stirring well.
• Season the mixture with 1 more teaspoon of salt and a few more grinds of black pepper.
• Maintain the heat at a steady simmer and continue to cook the onions for an additional 15 to 20 minutes, stirring the mixture often with a wooden spoon.
• When the liquid has reduced by about half, pick out and remove the rosemary stems and bay leaves and continue cooking for another 15 minutes.
• Taste the confiturra and season with additional salt and pepper if needed.
• As the liquid continues to reduce, you must be careful to keep stirring to prevent the confiturra from scorching.
• Continue cooking the mixture until it is soft, sticky, and moves from the bottom of the pan as you stir Be careful not to let it caramelize.
• Allow the mixture to cool slightly, then spoon it carefully into sterilized jars.
• Seal the jars and process in a water bath if you plan to store them, or keep the confiturra refrigerated for up to two months.
• Note: The rosemary will shed its leaves into the confiturra.
• If you prefer not to have the wilted leaves in your finished confiturra, tie the rosemary in cheesecloth to make a sachet.