INGREDIENTS
2 tbsp
olive oil
1 1/2 lb
yellow onions, vertically sliced
2 tbsp
chopped fresh thyme, divided
1 3/4 tsp
kosher salt, divided
1/4 cup
dry white wine
1/4 cup
unsalted butter, softened
1 tsp
black pepper
2
whole chickens, spatchcocked (butterflied)