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.