1. Place sliced onions and oil into a large skillet. Cook onions over very low heat with a pinch of sugar for about 35–40 minutes until very soft and caramelized.
2. Once the onions have finished cooking, add the ground beef to the pan, breaking it up with a wooden spoon. Raise the heat to medium and keep stirring and breaking up the beef until the meat is cooked through and no longer pink, about eight to 10 minutes
3. While the beef is cooking, prepare the honey-garlic sauce: Place all sauce ingredients except for the cornstarch and water into a medium saucepan. Heat over a medium-low flame until simmering and mix well to combine.
4. Create the cornstarch slurry by combining the cornstarch with cold water in a cup, and mix well until thinned. Slowly add the mixture to the saucepan and whisk to combine. Bring to a boil and heat just until thickened, about three to four minutes,
5. Add half the sauce (about one cup) to the ground beef mixture and mix well. Allow to simmer on medium-low heat for an additional three to four minutes, stirring gently until sauce has fully thickened and is well incorporated into the meat. Reserve the extra sauce for serving.
