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1
Cut the onions in half and slice them thinly crosswise; you should have about 10 heaping cups of onions.
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2
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.
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3
Add the rosemary and bay leaves, burying them in the onions.
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4
Season the onions with 2 teaspoons of kosher salt and a few grinds of black pepper, and lower the heat to a simmer.
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5
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.
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6
Remove the lid and add the vinegars, wine, honey, and sugar, stirring well.
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7
Season the mixture with 1 more teaspoon of salt and a few more grinds of black pepper.
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8
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.
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9
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.
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10
Taste the confiturra and season with additional salt and pepper if needed.
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11
As the liquid continues to reduce, you must be careful to keep stirring to prevent the confiturra from scorching.
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12
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.
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13
Allow the mixture to cool slightly, then spoon it carefully into sterilized jars.
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14
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.
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15
Note: The rosemary will shed its leaves into the confiturra.
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16
If you prefer not to have the wilted leaves in your finished confiturra, tie the rosemary in cheesecloth to make a sachet.
