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