Title: Onion & corn relish
 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.