---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Commercial, Resort
       Yield: 1 servings
       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
   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.