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1/3 c. light or dark corn syrup
1/3 c. dry white wine
1/4 c. oil
1/4 c. Dijon mustard
2 tbsp. parsley, chopped
1 clove garlic, minced or pressed
1 tsp. salt
1/8 tsp. pepper
1 sm. onion, thinly sliced

In small bowl, stir together corn syrup, wine, oil, mustard, parsley, garlic, salt and pepper until well blended. Stir in onion. Pour over chicken, pork chops or steak in shallow dish. Cover; refrigerate, turning occasionally, several hours or overnight. Remove from marinade. Grill to desired doneness, turning and basting frequently with marinade. Makes about 1 1/2 cups.