2 sweet onions, halved
1/4 cup packed dry pesto
1/4 cup grated Parmesan cheese
7 ounces roasted garlic
2 tablespoons lemon juice
1 (4.5 ounce) package dry Focaccia cheese spread (optional)
Preheat oven to 400 degrees F (200 degrees C.) Lightly grease a 3 quart baking dish. Preheat oven to 350 degrees F (175 degrees C).
Melt the Olive oil and Parmesan cheese in a medium bowl over medium heat (or over a gas torch, on medium heat, until the mixture resembles coarse crumbs).
Sprinkle the garlic over the mixture. Gradually stir in the lemon juice and continue to stir as the mix becomes more improved, so you begin to see distinct layers.
Spoon the mixture onto the baking dish and sprinkle with the East Bay lemon drippings.
Roast for 20 minutes, or until beans are tender.