Cook pancetta, diced, in a skillet over medium heat until almost crisp. Add diced shallot and rosemary to skillet and cook until shallot is tender.

Heat oven to 350F. Fold in soup, milk, soy sauce, beans, pancetta mixture, and 2/3 cup onions in a 1 1/2 quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.

Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions and Romano cheese.

Switch oven to broil and bake for 3-5 minutes until the onions are golden brown. Let rest a few minutes before service to help the flavors meld and the casserole settle.