CATEGORY	CUISINE	TAG	YIELD
		Dressings, Commercial, Resort	1	Servings

INGREDIENTS

2	oz	Bacon grease
1/4	lb	Onion;red, finely diceds
2	c	Water
1/2	c	Honey
1/2	c	Red wine vinegar
2	tb	Dijon; mustard
1 1/2	tb	Cornstarch
1	tb	Tabasco

INSTRUCTIONS

1.  Using  the insides of the red onion,   finely dice, 1/4 lb. Place the
bacon grease in a saucepan
over medium-high heat.  Add the onions and saute until the onions start
to blacken.  While the onions are carmelizing, in a mixing bowl place the
water, honey and red wine vinegar. Using a wire whisk, mix the ingredi-
ents well. Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir to- gether with a
rubber spatula.  Add the  water,  vinegar, pepper (sic.) honey and
cornstarch to the mustard and onions and mix. 9. Continue stirring until
mix thickens and comes to a boil. 10.Re- move from heat and store in
refigerator until needed. MAKES 1 QT. Note: To reheat use a double boiler.
I put the tabasco on the in- gredient list if you like it. In differnt
parts  of thecountry Bennigan's omits this ingredient.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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