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.