When the onions are done, carefully remove them from the fat and drain on absorbent paper. Remove the garlic
from the fat, peel, and purée. Using a serrated knife, cut the top one-third off the sprout end of each onion
and set aside. Using a small spoon, scoop out the center of the onions until only 2 layers remain. Mince
that was scooped out of the centers and set aside. Keep the onion
shells and tops warm
in a very low oven.