Preheat grill to medium/high heat.
In a medium bowl, mix chopped onions and 1/4 c. red wine vinegar. Set aside, allow to marinate at least 15 minutes.
Cut bacon slices into 1/2 inch pieces. Fry in a non-stick skillet until done. Drain pieces of bacon on a paper towel. Reserve bacon grease.
Make the foil packets for the mushrooms. You will make 2 packets for mushrooms. Take a big piece of foil about 34 inches long and fold in half (or use heavy duty foil). Spray with oil. Place 1/2 of the mushrooms on a piece of prepared foil. Spray with oil, fold over and seal tightly. Do the same for the other foil and other half of mushrooms.
Make a foil bowl (or use a foil pan) for the onions. Spray the bottom heavily with oil spray. Place onions in vinegar mixture into the foil pan. This will be an open pan, not covered.
Grill onions and mushrooms over med/high heat about 10 min, then flip over mushroom packets and stir onions. Continue grilling until done about 15 more min. You basically just want them tender.
While onions and mushrooms are cooking, make the dressing. Combine 1 T. bacon grease, 1 T. oil (you can also use 2 T. bacon grease but it increases points to 10 pts per serving instead of 9), Dijon mustard, salt and pepper to taste, 1/4 c. red wine vinegar, thyme, oregano and honey. Use a spoon or an immersion blender to blend the ingredients.
When onions and mushrooms are done, take them off of grill but don't open the mushrooms yet.
Spray oil on the cabbage half and place down on grill and grill for 5 minutes. If you like your cabbage a bit more softer (mine is more raw), then leave it on the grill a little longer. Just don't, "cook," it.
Place grilled cabbage on a cutting board, slice thinly. Add to large bowl. Toss in mushrooms, onions and bacon. Season with salt and pepper.
In the same skillet that you cooked the bacon, add the dressing and heat to boiling. Turn off heat and add the blue cheese. Stir until partially melted. Pour over the salad, toss and serve immediately. Unfortunately this isn't one that tastes great left over.