Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    butter
   1      tablespoon    vegetable oil
   2      large         Spanish onions
  20      milliliters   garlic -- minced
     1/2  pound         pearl onions -- blanch and peel
   2      cups          stewed tomatoes
   1      tablespoon    brown sugar
   1      tablespoon    honey
     1/2  cup           dry white wine
   2      tablespoons   cider vinegar
   2      tablespoons   fresh lemon juice
   1      cup           water
     1/2  cup           dried currants
     1/4  teaspoon      fennel seeds -- crushed
   1      dash          cayenne pepper
   1      cup           cooked corn

Preparation:

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.