Whole Vidalia onion roasted with thyme, butter, and garlic for a tender, flavorful side dish.
# What You'll Need:
→ 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 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Set your oven to 400°F (200°C) to begin preheating.
02 - Trim the root ends and tops of each onion so they will rest flat, keeping the skins intact.
03 - Using a paring knife, cut a shallow X on the top of each onion.
04 - Place each onion on a piece of heavy-duty foil and sprinkle evenly with kosher salt and black pepper.
05 - Press 1 tablespoon of butter, 1 thyme sprig, and 1 garlic clove into the cut top of each onion.
06 - Wrap each onion tightly in foil and arrange them on a baking sheet.
07 - Bake for 1 hour and 10 minutes until the onions become very tender when pierced.
08 - Carefully unwrap the foil, peel away skins, transfer onions to plates, spoon over any melted butter from the foil, and garnish with parsley if desired.
