Onion and Corn Relish

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Spanish onions (large)
20		Garlic - minced
1/2 lb	227g / 8oz	Pearl onions - blanch and peel
2 cups	125g / 4.4oz	Stewed tomatoes
1 tablespoon	15ml	Brown sugar
1 tablespoon	15ml	Honey
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Cider vinegar
2 tablespoons	30ml	Fresh lemon juice
1 cup	237ml	Water
1/2 cup	31g / 1.1oz	Dried currants
1/4 teaspoon	1.3ml	Fennel seeds - crushed
1		Cayenne pepper
1 cup	62g / 2.2oz	Cooked corn

Recipe Instructions

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.

Source:
Emeril Lagasse

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