Grind the mustard seeds in a moulinette or coffee grinder as finely as possible. You should be careful that the flour does not get too warm, otherwise the mustard will become bitter. If you want a fine mustard, sift out the flour and process it further. Personally, I am also quite fond of coarse mustard and use mustard flour as it is.
Add sugar and salt and stir. Then add the vinegar and continue stirring vigorously. If you want, you can also use white balsamic vinegar, but you need more of it because it has less acidity. It will make the mustard sweeter. If necessary, be careful with the sugar. Then cold water is added. If you don`t like it so spicy, you can use hot water. The amount of water is as much as you feel, until it becomes a slightly watery paste. Don`t worry, the mustard flour is still swelling.
Now peel the onion and chop it finely, I prefer the moulinette for something like that. Fry the onions until they are crispy brown and then degrease them on kitchen paper. Then stir into the mustard. Season to taste with salt, sugar, vinegar and black pepper. If necessary, add a little more water, you can also dilute the mustard with a little water after a few days, it will become a little thicker.
In terms of spiciness, I found that the longer the mustard stands, the milder it becomes.
The quantities given are sufficient for 200 - 250 ml.
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