Categories: Relishes, Sauces 
      Yield: 1 servings 
  
      1 tb Butter 
      1 tb Vegetable oil 
      2 lg Spanish onions 
      2 cl Garlic, minced 
    1/2 lb Pearl onions, blanch & peel 
      2 c  Stewed tomatoes 
      1 tb Brown sugar 
      1 tb Honey 
    1/2 c  Dry white wine 
      2 tb Cider vinegar 
      2 tb Fresh lemon juice 
      1 c  Water 
    1/2 c  Dried currants 
    1/4 ts Fennel seeds, crushed 
        ds Cayenne pepper 
      1 c  Cooked corn 
  
  In a large saucepan melt the butter with the oil.  Add the chopped onions, 
  garlic, and pearl onions.  Cook and stir over low heat until golden, about 
  15 minutes.  Do not brown.  Combine the tomatoes, sugar, honey, wine, 
  vinegar, lemon juice, water, currants, fennel, and cayenne pepper.  Stir 
  into the onion mixture.  Simmer, covered, over low heat until the onions 
  are tender.  Stir frequently.  Uncover and cook until thick and syrupy, 
  stirring constantly to avoid scorching.  Add the corn.  Cook and stir 15 
  minutes longer.  Cool.  Spoon into clean, half pint glass containers with 
  tight fitting lids.  Refrigerate.  Bring to room temperature before 
  serving.