Roasted Vidalia onions infused with garlic, thyme, and butter, delivering a sweet, tender side.
# 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 - 1/2 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, keeping the skins intact.
03 - Use a paring knife to make a shallow X cut on the top of each onion.
04 - Place each onion on a square of heavy-duty foil. Sprinkle salt and black pepper over them.
05 - Insert 1 tablespoon butter, 1 sprig thyme, and 1 garlic clove into the cut on top of each onion.
06 - Wrap each onion tightly in foil and arrange on a baking sheet.
07 - Bake for 1 hour and 10 minutes, until onions are very tender when pierced with a knife.
08 - Carefully unwrap the onions, remove skins, transfer to plates, drizzle any melted butter from foil over, and garnish with parsley if desired.
