Step 1

In a large saucepan, heat the olive oil and add the chopped onions and saute them until they soften and become translucent.

Step 2

Add the remainder of the ingredients; setting aside 1 Tablespoon of the whole grain mustard, and bring to a boil; simmer for about an hour until thickened to a jam consistency; longer if necessary. Either use an immersion or countertop blender and blend until just slightly chunky and thick.

Step 3

Add the additional tablespoon of whole grain mustard and simmer for 5 minutes.

Step 4

Remove from heat and allow to cool before pouring into a container.

Step 5

Refrigerate. Use within a couple of weeks.