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Preheat oven to 400°F. Add onions to an oven-safe dish with thyme, sun-dried tomatoes, salt, pepper, and smoked paprika. Toss to coat evenly.
Cut the top off the garlic head and place it in the center of the dish. Drizzle everything with the reserved sun-dried tomato oil. Cover and bake for 45 minutes, stirring once halfway through.
Remove from the oven and carefully squeeze the roasted garlic cloves into the onions.
Stir in coconut milk, white beans, parsley, and sherry vinegar until combined.
Return uncovered to the oven for another 15 minutes, until creamy and heated through.