Yield: About 2 cups



  1. Heat oil in a large nonstick skilet over medium heat. Add the onions and saute, stirring occassionally, until colored and soft, about 20 minutes.
  2. Add the broth, increase the heat to high, and cook until the liquid is reduced by half, about 7 minutes.
  3. Stir in the mustard, honey, and the vinegar, then reduce the heat to medium-low and simmer for another 10 minutes.
  4. Serve warm but not hot.