Ingredients: |
Ingredients: 2 lbs. yellow onions (4 large or 5 medium), sliced
2 T. unsalted butter
1 T. olive oil
2 tsp. Kosher salt and freshly ground black pepper
2 T. dry sherry, vermouth, or white wine (optional)
2 cloves garlic, minced
1 ˝ c. dried farro
3/4 c. dried lentils, any variety
A few sprigs of fresh thyme
6 c. vegetable broth + splashes more, if needed
2 c. (8 oz.) coarsely grated Gruyere cheese
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Directions: |
Directions:Heat oven to 375°F .
Heat butter and olive oil over medium heat in a large, deep sauté pan (ideally one that’s ovenproof and has a lid). Add the onions, toss to coat them in butter and oil and cover the pot. Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes.
Uncover the pot, raise the heat to medium-high and stir in salt. Cook onions, stirring every few minutes until the onions are brown, soft, and sweet, about 20 minutes more. Reduce the heat to medium once any water the onions emitted has cooked off.
Add garlic to the onions and cook, stirring, one minute. Add sherry, if using, and cook until it disappears. Add the farro and cook for 2 minutes. Add lentils and 6 cups broth and thyme. Bring the mixture to a simmer. Season well with salt and pepper as needed. If your pan isn’t ovenproof, transfer it at this point to a casserole dish.
Cover the pan and bake, stirring about halfway through, until the lentils and farro are tender, 40 to 50 minutes. If all of the liquid has absorbed, either at the midway through point or at the end, add another 1/4 to 1/2 cup splash of broth. It should have a risotto-like looseness or light “slosh” in the pan. Fish out thyme stems.
Sprinkle the dish with Gruyere and broil until browned on top. |
Personal
Notes: |
Personal
Notes: I found this recipe on Instagram (smittenkitchen.com) and made it for a Super Bowl gathering (in place of chili).
I did not use sherry and used a sprinkle of dried thyme, instead of fresh. For those that have never cooked farro (was me) - it is similar to rice.
This casserole was yummy, and I will definitely make it again!
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This recipe for French Onion Baked Lentils and Farro is from