Directions

Preheat the oven to 375°F.

 Boil the onions in salted water until slightly softened. Rinse to cool. Cut each lengthwise through 2–3 layers. Remove the inside layers, keeping the outer layers intact. Peel them apart. In a lightly oiled casserole dish, line the rounds.

Over medium-high heat, cook the bacon. Chop.

Finely chop a cup’s worth of inside onion layers. In the bacon grease pan, add the chopped onion, mushrooms and garlic. Cook over medium heat until the onions are translucent. Add the green beans and seasonings. Cook over medium-high heat for 5 minutes.

Whisk the broth, Worcestershire, Dragone^® Whole Milk Ricotta Cheese and flour. Add to the beans, bringing to a boil. Stir until the beans are tender.

Fill each onion with the mixture. Top with the bacon and Shredded Parmesan Cheese. Bake for 35 minutes, until bubbling. Top with the crispy onions. Bake for 5 minutes.