This is a rendition of an ancient traditional Russian sauce or meat accompaniment called vzvar, courtesy of a cookbook called “Please To The Table”.  It can be made with fruit or vegetables, then made sweet and sour with vinegar and honey.  Bud’ zdarov!

1/4 c. oil (I only use EVOO or coconut oil.  They’re the ONLY oils that don’t turn into damaging free radicals in the cooking process).

3 large (bermuda) onions, diced

3/4 c. beef broth (I use 1 tsp “Better Than Bouillon” soup starter + water)

1-1/2 tsp Dijon mustard

1-1/2 tablespoons honey

4 tsp cider vinegar.

Saute onions until colored and soft, about 20 minutes.  Add the broth and turn on high until liquid is reduced by 1/2, about 7 minutes.  Stir in mustard, honey and vinegar, turn on low and simmer another few minutes.  Serve warm, not hot.