Melt the butter in a medium saucepan over low heat.

Add onions and Sauté on low for about 30 minutes, stirring occasionally, until onions are soft, golden brown, and almost sweet tasting.

While onions are still cooking, pour bulgur and 2 cups water into a saucepan; bring to a boil and cook for 15 minutes, until most of the moisture has absorbed and the grains are soft enough to eat.

Let cool for 15 minutes.

When onions are done, stir into the bulgur so the butter is absorbed by the grains.

Season with salt.

Combine grapes and edamame in a large mixing bowl.

Add cooled bulgur and walnuts.

Whisk water and honey; pour over mixture and stir well.

Add fresh baby spinach and crumbled blue cheese just before serving.

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Salad