Green Bean Casserole Stuffed Onions

Directions

Cook red onions in a pot of boiling salted water until slightly softened, about 10 minutes.  Using a slotted spoon, transfer to a large bowl.  Run cool water over the onions until cool enough to handle.

Working with 1 onion at a time, make a lengthwise slit from top to bottom with a paring knife, cutting through 2–3 layers of onion, depending on thickness of layers. Gently remove inside layers, allowing outer 2–3 layers to hold their shape.  Carefully peel layers apart.  In a lightly oiled casserole dish, line the onion rounds in rows.  There should be about 12 onion rounds.  Set aside.

Preheat the oven to 375°F.  Grease a 9-inch x 13-inch pan and set aside.

In a large sauté pan over medium-high heat, cook bacon until crisp.

While bacon is cooking, finely chop enough of the inside onion layers to measure 1 cup. 

Remove crispy bacon from pan and set aside on paper towels.  Once cooled, chop up.

In the large sauté pan with bacon grease, add chopped onions, mushrooms, and garlic and cook over medium heat for 3 to 5 minutes or until onions are translucent.  Toss in green beans and season with salt, pepper, and thyme.  Cook over medium high heat for 5 minutes.

While green beans are cooking, whisk together vegetable broth, Worcestershire sauce, Whole Milk Ricotta, and 2 tablespoons flour in a mixing bowl.  Stir the Whole Milk Ricotta mixture into beans and bring to a boil. Cook at a bubbly boil while continually stirring until the beans are tender; remove from heat.

Fill each onion with green bean mixture.  Top with chopped bacon and Shredded Parmesan Cheese.  Place in 375°F oven and bake for 35 minutes or until the bean mixture is hot and bubbling.  Top onions with the crispy onions and bake for an additional 5 minutes to lightly brown the crispy onions.

Serve alongside your Thanksgiving fixings and enjoy!

Rad Thanksgiving Tip:  Stuff your onions the day before.  They’ll be ready when you are for baking, and make your big cooking day a little easier.