Italian Onion Antipasto

4 large onions, peeled and ends removed
4 cloves garlic, peeled
4 pinches of dried thyme
extra virgin olive oil
4-6 leaves of romaine or red leaf lettuce

Preheat oven to 375F (190C). Lightly oil a shallow casserole dish. Stand the onions on their root ends in the casserole dish. Press a clove of garlic and a pinch of thyme into the center of each onion. Drizzle with a little olive oil. Add just enough water to cover the bottom of the baking dish, cover, and bake 40 minutes. Remove cover and return casserole dish to oven for about 10 minutes or until onions are tender. Remove onions from casserole, slice into thick wedges, and serve 2 or 3 hot wedges on lettuce.

From Cooking the Whole Foods Way by Christina Pirello.