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First, heat the dried capers in a pot with plenty of boiling water.
Change the water 3 times and repeat the same process.
Each blanching of capers in boiling water always lasts for 3-4 minutes.
We put the dried capers in a basin of cold water from 24 hours to two 24 hours and change the water 3-4 times a day.
You will see that after de-salting and soaking the capers have puffed up and doubled in volume.
After it turns bitter, drain it in a colander.
Prepare the onions. Clean them and cut them into small squares or thin slices.
In a large wide pot, heat the olive oil over high heat.
Add the garlic and onions.
After 2-3 minutes, reduce the heat to medium-low.
Leave the onions for about 15′ to soften and take on a dark blond color, without turning black because then the caper salad will be bitter.
Add the dry capers, stir for 2-3′ until well oiled and extinguish with the vinegar.
Let the vinegar evaporate completely and add the sweet Sifnos dry wine, the bay leaves, salt and pepper.
Let the Sifnos caper salad simmer for about 50 minutes on a low heat until the sauce becomes honeyed and its liquid has evaporated.
In the end it will look like a stew sauce, thick and bound with a little oil.
We serve it hot with fresh bread or cold from the fridge, spreading it on toasted rustic bread.
Keeps for months in a glass jar in the fridge.
