1/2 cup Extra-virgin olive oil
3 lb Sweet onion, peeled and thinly sliced
3/4 cup Light brown sugar, packed
2/3 cup Tarragon white wine vinegar
1 c Dry white wine
1/4 cup Tarragon leaves, fresh, minced
1 t sp Freshly ground white pepper

Warm oil in non-reactive pan over medium heat. Stir in
the onions and sugar. Reduce the heat to low, cover
and cook, stirring occassionally, for 30 minutes. Add
the vinegar and wine and cook over med-low heat,
uncovered, stirring occasionally, for 45 minutes, or
until mixture is thick. Stir in the tarragon and
pepper.

Prepare the jars, lids and boiling water bath. Fill
jars leave 1/4 inc headspace. Wipe rims with clean
towel and attach lids securely.

Place jars in boiling water bath, when water returns
to boil, process for 15 mins.