Peel the onions and cut them in half. Make a cut from root to end of each half so that when onions are sliced they slice into strands rather than rings. Or you can slice into rings and then cut each ring open, but the first way is easier! Steam onions for five minutes until they are softened yet still crunchy. To steam, boil two cups of water in a pot and place the onions in a steam basket over the pot. I didn't have a steam basket so I used a mesh strainer. You can also steam them in the microwave in a microwave-safe dish for about 6-7 minutes.

Heat the butter in a pan over medium heat until it's melted, about 2-3 minutes. Once the butter starts to froth, add the onions. Add a pinch of kosher salt and freshly-ground pepper to taste and stir the onion mixture. Let it cook for another 1-2 minutes.

Take the pan off the heat. Whisk in the two egg yolks to thicken the sauce. Next, add about 1/4 cup Parmesan cheese. You can add more or less depending on your cheese preference.

Finally, add the juice of one lemon and the bacon crumbles.

Plate and top with more Parmesan cheese and the chopped green onions.