Onion marmalade

1. Peel the onion, rinse, cut into half rings or just small pieces.
2. Heat a large frying pan over low heat, pour olive oil into it.
3. Put the onion in the oil, stir constantly, keep on fire until it becomes transparent, soft, but not fried.
4. Take the gauze, fold it in two layers. Put thyme, rosemary, allspice, black pepper and bay leaf in the center. Tie it in a knot.
5. Heat the wine in a saucepan (no need to bring it to a boil).
6. The onion has become transparent - add honey, sugar and salt to it, mix everything.
7. Put a bouquet of garnishes (our bundle with spices) in the center of the pan. Pour hot wine on it.
8. Turn up the heat, without ceasing to stir the onion, wait until most of the liquid has evaporated. Now the heating can be turned down.
9. Do not forget to press the knot with spices and herbs from time to time. Simmer the onion for about 2.5 hours. All the moisture should evaporate, the onion will look like marmalade.
10. Remove the spices from the pan. Transfer the marmalade to clean jars prepared in advance. Keep it in the refrigerator.

Bon appetit!