Cut one large brown onion into rings that are a little over a 1/4 inch thick, place the slices of onion in a single layer on a casserole dish, set aside

Add 1 cup of white wine into a large bowl, also add in 2 tbsp of extra virgin olive oil, 1 tsp of fresh lemon juice, 2 cloves of garlic that have been thinly sliced, pinch in 1/2 tsp of saffron threads, 1 tsp of dried parsley flakes, 1/2 tsp of dried thyme and season with sea salt & freshly cracked black pepper, whisk together until well combined

Slowly pour in the wine mixture over the onions, making sure that the slices of garlic are swimming in the wine sauce and not on top of the onions, season the onions with sea salt & freshly cracked black pepper and add in 2 sprigs of fresh rosemary, again make sure the rosemary is in the white wine sauce and not on top of the onions

Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F for exactly 45 minutes

Once the onions are cooked gently transfer them to a dish, drizzle the remainder of the sauce and the garlics over the onions and sprinkle the dish with some freshly chopped parsley, enjoy!