In a large skillet over medium heat, heat the oil and butter.
Add onion and fennel and cook until soft and golden brown.
Stir often, for about 15 minutes.
Sprinkle with sugar and continue to cook for another 5 to 7 minutes.
Pour in the ale and simmer over medium heat until most of the liquid is evaporated and the vegetables are soft, about 5 minutes.
Add salt and pepper to taste.
*This recipe makes about 2 1/2 cups.*
**This tastes really good inside a cheese quesadilla with sour cream and tomatillo salsa.**
***This recipe brought to you courtesy of my friend Outi. She made this in her culinary class, and then made it for me. Delish!***