4 medium sized sweet onions
1/2 to 1 teaspoon dried thyme, or use freshly snipped thyme
butter
salt and pepper
grated Parmigiano-Reggiano
Preheat oven to 375 degrees. Slice off stem end of each onion and trim
bottom end so that each onion will stand upright. Remove the dry skins,
and using a tomato corer, make an opening into the center of each about
1/2 inch or so. Sprinkle in the herbs and place about 1-2 teaspoons
butter into each cavity, sprinkle with salt and pepper. Arrange in
baking dish. Cover. Bake 30-40 minutes, or until onions are tender.
Sprinkle with freshly grated Parmigiano-Reggiano.
