Red or White Wine Marinade

This recipe can be prepared with red wine for beef and lamb, or white wine for poultry. Large roasts and whole chickens can marinate from 1-3 days; the longer they marinate, the more flavor they will gain. I marinated filet mignon steaks in the red wine marinade for about 2-3 hours, and they were absolutely wonderful!

1 1/2 c. dry red or white wine
1/4 c. olive oil
1/2 yellow onion, finely chopped
1/8 c. chopped fresh flat-leaf, Italian parsley
1 large clove garlic, minced
1 1/2 T. chopped, fresh thyme, rosemary or tarragon (or 1 tsp. dried) (I chose thyme)
1/2 tsp. salt
1/4 tsp. freshly ground pepper

In a non-aluminum bowl, stir together all the ingredients. Use immediately or refrigerate in a tightly covered jar for up to 2 days.