# 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 garlic cloves, peeled
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons chopped fresh parsley
# How to make it:
01 - Set the oven temperature to 400°F (200°C).
02 - Trim the root ends and tops of the onions to create flat surfaces, keeping the skins intact.
03 - Make a shallow X-shaped incision on the top of each onion with a paring knife.
04 - Place each onion on a square of heavy-duty foil. Sprinkle each with salt and pepper, then press 1 tablespoon butter, 1 sprig thyme, and 1 garlic clove into the cut top.
05 - Wrap each onion tightly in foil and arrange on a baking sheet. Roast for 1 hour and 10 minutes until tender when pierced.
06 - Carefully remove onions from foil, peel off skins, and transfer to plates. Drizzle with melted butter from the foil and garnish with parsley if desired.
