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 Bennigans omits this ingredient.
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|Serving Size: 1 Serving (808g)|
|Recipe Makes: 1|
|Calories from Fat: 525 (57%)|
|Amt Per Serving||% DV|
|Total Fat 58.3g||78 %|
|Saturated Fat 22.1g||110 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 53.2mg||16 %|
|Sodium 888.8mg||31 %|
|Potassium 404mg||11 %|
|Total Carbohydrate 89.7g||26 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 85.5g|
|Protein 4.4g||6 %|
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Calories per serving: 914
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