Serves: 4

For marinade:
3/4 cup dry white wine
3/4 cup white vinegar
4 cups water
3 tablespoons oil
2 cloves garlic
4 stems of parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon chopped basil
1 teaspoon Dijon mustard

1 pound pearl onions, peeled
1 tablespoon chopped parsley

Combine all marinade ingredients in a saucepan except the pearl onions and chopped parsley. Bring marinade ingredients to a boil. Remove from heat and pour over onions. Cool. Refrigerate for 48 hours. When ready to serve, discard parsley stems, and sprinkle with chopped parsley.

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