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 small 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 teaspoon chopped parsley

Combine all ingredients 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, sprinkle with chopped parsley.