• 1 bulb of garlic
• 4 large white onions
• 3 tbsp butter
• 2 stalks of celery, minced
• 4 cups seasoned bread crumbs
• ½ tsp dried basil
• ½ tsp dried parsley
• ¼ tsp dried thyme
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 3 tbsp freshly grated Parmesan cheese
• 3 tbsp dry sherry

Roast the whole bulb of garlic in a roasting pan in the oven. Separate the garlic cloves, peel, and mash in a small bowl to form a paste. Set aside.

Peel the onions and cut off the ends. Place the onions in a pot of boiling water and simmer for 20 minutes. Drain and allow to cool for 15 minutes. Then cut the onions in half across the middle and remove the cores, leaving the outer three or four layers of the onion intact. Insert a piece of onion core on the end of each onion half to cover up the hole. Mince the remaining onion cores and reserve for the stuffing.

Melt the butter in a heavy pan, add the celery, and sauté for 5-7 minutes or until tender. Add the minced onion and the garlic paste, and sauté for 5 minutes. Add the bread crumbs, basil, parsley, thyme, salt, pepper, Parmesan and sherry, and mix thoroughly. Cook on a medium heat for 4 minutes.

Place the hollowed onions in an ovenproof dish. Fill the centers with the stuffing, and bake in a preheated oven at 400°F for 30 minutes.