# 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
# Method:
01 - Set the oven to 400°F and prepare for roasting.
02 - Trim the root ends and tops of each onion carefully so they can rest flat, keeping the skins intact.
03 - Using a paring knife, cut a shallow X into the top of each onion to allow seasoning penetration.
04 - Place each onion on a square of heavy-duty foil, then sprinkle with salt and pepper evenly.
05 - Press one tablespoon of butter, one sprig of thyme, and one garlic clove into the top cut of each onion.
06 - Wrap each onion tightly in the foil and arrange on a baking sheet for roasting.
07 - Cook in the preheated oven for 1 hour and 10 minutes, until onions are soft and tender when tested with a knife.
08 - Carefully unwrap and remove skins, transfer onions to plates, spoon any melted butter from foil over them, and garnish with chopped parsley if desired.
