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Start by trimming the tops and bottoms off the onions.
Drizzle a bit of oil into the bottom of each muffin cup.
Place the onions into the muffin pan and brush them with a little more oil.
Bake the muffin pan in a preheated oven at 400 degrees Fahrenheit for 30 minutes.
In a pot, melt some butter over medium heat.
Add the garlic, thyme, and parsley to the pot and sauté briefly.
If desired, stir in the Calabrian chili and some sherry vinegar.
Season the mixture generously with salt and black pepper, mixing until the vinegar smell dissipates.
Pour in the heavy cream and stir until everything is well combined.
After the onions have roasted for 30 minutes, flip them over halfway through the cooking time.
Spoon some of the cream mixture over each onion, adding stock if the mixture appears too thick.
Return the muffin pan to the oven and check the onions after 20 minutes.
After another 20 minutes, use a knife to pierce the onions to see if they are tender.
Carefully lift the onions out for serving and brush them with any remaining cream mixture.
Finish by sprinkling a little salt on top.