Take your onion and cut off the top evenly. Peel all the skin and tough rings off. slice off enough of the bottom so it can stand upright, but not too much otherwise you’ll haven’t any bottom layer. You might have better luck with a larger onion than you’d think you’d need to get a cavity sufficiently big. Score down into the center crosswise making x’s out to the last ring you want to be the bowl, and dig out with knife and spoon as much as you can ( this part was not easy nor fun, careful not to pull out the very bottom of the onion.. )

Take the onion bits, chop them finely and put them in a dry non stick skillet on medium to cook and caramelize. stir often enough to stop burning but mainly let it be, laying as flat as possible to the hot surface.

Take your cooked and chopped fish or seafood, and stir it together with the cooked onions, the old bay seasoning and the minced garlic. Stuff this into the onion shell and place in an oven safe bowl.

Spoon the chicken broth over and around the stuffed onion, so that it’s sitting in a little bit of the broth.

Bake in 350°F for 50 to 60 minutes, basting onion with broth aver 15 min.