Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. ... from a
file of Carl Berger Submitted By GAIL SHIPP On 06-29-95

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