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.