Using the insides of the red onion, finely dice. Place the bacon
grease in a saucepan over medium-high heat. Add the onions and sauté until the onions start to blacken.
While the onions are caramelizing, place the water, honey and red
wine vinegar in a mixing bowl. Using a wire whisk, mix the ingredients
well. Add the cornstarch and whisk well.
After the onions have caramelized, add the Dijon mustard to the
onions and stir together with a rubber spatula. Add the water mix to the mustard mix. Continue stirring until mix thickens and comes
to a boil.
Remove from heat and store in refrigerator until needed.
To reheat use a double boiler.
Posted by CookinMom at Recipe Goldmine - May 3, 2001.