Peel onions and slice thickly into a large bowl. Toss them in the salt (or salt salt sub) to allow it to permeate into the onion, and set aside.
Meanwhile combine the honey, water and wine in a largish sauce pot (in case it boils over.) Bring to a boil, and lower immediately to a simmer until it reduces by half in volume -- about 30 minutes.
Pack onions into quarter-litre (½ US pint) or half-litre (US pint) jars.
Leave 3 cm (1 inch) headspace.
Divvy hot sauce out amongst jars, leaving 3 cm (1 inch) headspace.
If you can see you are going to be short of sauce, see Notes below.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)