Cook the onions in boiling salted water for approx. 5 mins., drain. Gently fry the diced bacon in a non-stick frying pan until crispy. Add the onions, sage, sugar, caraway seeds and salt, continue to cook for approx. 5 mins., season with salt and remove.
Warm the mustard, orange juice and oil in the same pan, stirring constantly. Season the sauce, return the onions to the pan, mix and plate up the salad.