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
© 1999 Jennifer Paterson. All rights reserved.