Onions Venetian style

Preparation:

Preparation: Throw the onions in boiling water and bring to the boil as quickly as possible. Drain them and, when they are warm, peel them, leaving them whole. Put a plate on the fire that contains them all. In the plate pour the oil with the sugar. Carefully and over low heat, heat the sugar until it turns golden (but keep it constantly stirred). Then throw in the dry onions. Mix and add salt and pepper, a few cloves, the bay leaves, the chopped peeled tomatoes, the scraped or chopped couverture chocolate; wet with white wine. Mix everything and boil first on the flame, then cover the plate and place it in the preheated oven for five minutes. Remove the tray from the oven, taste the onions and add salt if necessary. With a perforated spatula, remove the onions and immediately place them in the jars. In the meantime, reduce the remaining sauce a little and pour it over the small onions in the jar. Immediately close the jars hermetically and, for greater safety, let them be sterilized for 15 minutes.