4    Cans sardines packed in oil
3    Large yellow onions, halves
And thinly sliced
2    Large fennel bulbs, stems
And fronds removed, halved
Thinly sliced
3    Large cloves garlic, minced
Salt and pepper to taste
1/2 c  White wine

Removed the sardines from the cans, set aside. Drain the oil from the cans
into a large skillet and heat over medium heat. Add the onions, fennel and
garlic and cook, stirring occasionally, until the vegetables are very soft
but not browned (about 5 minutes). Season with salt and pepper. Place the
onion relish on a platter and keep warm. Add the white wine to the pan and
simmer 2 or 3 minutes. Add the sardines and cook until pan juices on top
of the relish.