# Components:
→ Main
01 - 4 large Vidalia onions, unpeeled
→ Seasoning and Aromatics
02 - 4 tablespoons unsalted butter
03 - 4 sprigs fresh thyme
04 - 4 garlic cloves, peeled
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons chopped fresh parsley
# Method:
01 - Preheat the oven to 400°F.
02 - Trim the root ends and tops of each onion so they sit flat, keeping the skins intact.
03 - Using a paring knife, cut a shallow X into the top of each onion.
04 - Place each onion on a square of heavy-duty foil, sprinkle with salt and pepper.
05 - Press 1 tablespoon butter, 1 sprig thyme, and 1 garlic clove into the cut top of each onion.
06 - Wrap each onion tightly in foil and place on a baking sheet.
07 - Roast for 1 hour and 10 minutes until onions are very tender when pierced with a knife.
08 - Carefully unwrap, remove skins, and transfer to serving plates. Spoon melted butter from foil over onions and sprinkle with parsley if desired.
