# Ingredients:
→ 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 - Set the oven to 400°F.
02 - Trim the root ends and tops of each onion so they sit flat, leaving the skins intact.
03 - Make a shallow 'X' cut into the top of each onion with a paring knife.
04 - Place each onion on a square of heavy-duty foil. Sprinkle evenly with salt and pepper. Press 1 tablespoon butter, 1 sprig of thyme, and 1 garlic clove into the cut top of each onion.
05 - Wrap each onion tightly in foil and arrange them on a baking sheet.
06 - Roast for 1 hour and 10 minutes until onions are tender when pierced with a knife.
07 - Carefully unwrap onions, remove skins, transfer to plates, and drizzle any melted butter from the foil over them. Garnish with chopped parsley if desired.
