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 ingredients well. Add the

cornstarch and whisk well. After the onions have carmelized, add  the

Dijon mustard to the onions and stir together with a rubber spatula.

Add the water, vinegar, pepper (sic.) honey and cornstarch to the

mustard  and onions and mix. Continue stirring until mix thickens and

comes to a  boil. Remove from heat and store in refigerator until

needed. Note: To  reheat use a double boiler. I put the tabasco on the

ingredient list if  you like it.