Step 1

Place the bacon grease in a saucepan over medium-high heat. Add the

Step 2

onions and saute until the onions start to blacken. While the onions

Step 3

are caramelizing, in a mixing bowl place the water, honey and red wine

Step 4

vinegar. Using a wire whisk, mix the ingredients well.

Step 5

Add the cornstarch and whisk well.

Step 6

After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula.

Step 7

Add the water, vinegar, pepper (sic.) honey and cornstarch to the

Step 8

mustard and onions and mix. Continue stirring until mix thickens and

Step 9

comes to a boil. Remove from heat and store in refrigerator until

Step 10

needed.

Step 11

Note: To reheat use a double boiler. I put the tabasco on the

Step 12

ingredient list if you like it. In different parts of the country

Step 13

Bennigan’s omits this ingredient.