1 (1 ounce) square unsalted butter
3/4 cup corn syrup
3 tablespoons packed brown sugar
1 1/2 cups chopped onion
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoons dried oregano
1 teaspoon coarse salt
1 1/2 tablespoons distilled white vinegar
1 tablespoon white sugar
2 eggs
1/2 cup chopped parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, combine butter, corn syrup, brown sugar, onion, parsley, thyme and salt. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 4 to 5 minutes, or until the sugar is dissolved. Remove from heat, stirring occasionally, until thickened. Set aside to cool.
In a large bowl, combine the corn syrup, brown sugar, onion, parsley, thyme, salt and oregano. Reserve 1/2 cup of this mixture for another use. Mix together sauce with corn syrup and vinegar. Set aside.
In a large bowl, beat eggs until light and fluffy. Beat in corn syrup mixture and brown sugar mixture. Beat in eggs one at a time, continuing mixing until all ingredients are incorporated.
Stir the reserved 1/2 cup of corn syrup mixture into the corn syrup mixture. Beat in remaining syrup mixture and mustard. Transfer the mixture into a sealed bottle and chill or freeze until serving. Serve immediately on a platter as a wrap, or in individual portions.