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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