Melt 2 t bsp vegan butter in a large pan over medium high heat. Add onions, cut side down and cook until golden brown, about 4 mins. Transfer to a plate
Add wine to pan and cook, stirring & scraping up browned bits, until liquid is reduced to about 2 tbsp, 2-3 mins
Add remaining butter, ½ cup water, carrots and ½ tsp salt. Bring to the boil, then reduce to a simmer and cook, covered, until carrots are just tender. Uncover, then return onions to the pan and simmer until liquid has evaporated and carrots are glazed and tender, 5-6 mins more
Add Thyme and season with salt and pepper to taste. Serve on a platter and garnish with parsley - enjoy
