Directions:

Peel and blanch onions and garlic cloves. Hollow out the centers of the onions. Pound the extracted pulp of the onions in a mortar with the garlic, salt, pepper and enough olive oil to make a workable paste which is stuffed back into the onion shells. Save some of the paste to serve as a spread for the toast. Place the stuffed onions in an oiled, ovenware dish. Sprinkle with buttered breadcrumbs and set in a 400 oven for about 10 to 15 minutes. Serve with the toast and puree. Serves 6.