For the quail

1. Split the quail from head to tail and chop the garlic.
2. In a large bowl, mix together the buttermilk, chopped garlic, salt, and pepper. Add the quail and let soak while caramelizing the onions.

For the onions

1. Slice the onions thin and season with salt and pepper. Cook the onions with the oil in a large sauté pan over medium heat, stirring often, until the onions are medium to dark in color (30-45 minutes).

For assembly

1. In a shallow bowl, combine the cornmeal, cornstarch, paprika, Kosher salt and garlic salt together. Set aside.
2. In a deep fryer or a pan with high sides (or deep cast iron skillet), heat oil to 365 degrees.
3. Remove quail from the marinade and dredge in the cornmeal mixture. Shake off excess, and gently place in hot oil. Cook quail until golden brown. Remove from hot oil and place on paper towels to drain.
4. Assemble by spreading the onions on a large serving platter. Place halved quail on top of the onion shmear and sprinkle with shaved Parmesan and green onion.