ONE-POT FRENCH ONION FARRO

One-Pot French Onion Farro image

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 16

1 tablespoon olive oil
2 medium yellow onions (halved and sliced thin)
3 medium cloves garlic (minced (about 1 tablespoon))
1/2 cup dry white wine (I like Pinot Gris for this recipe)
2 1/2 cups low-sodium vegetable broth (plus more if needed)
1 cup pearled farro* (rinsed under cold water)
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
1 tablespoon vegetarian Worcestershire sauce
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
2 tablespoons chopped parsley (optional)
Crostini (ingredients below)
1/2 small baguette (sliced thin (about 1/4-inch))
2 tablespoons extra-virgin olive oil
Pinch kosher salt
2 ounces Gruyere cheese (shredded (about 1/2 cup) (omit for vegan version))

Steps:

Set a large pot over low heat. Add the olive oil and the onions. Cook, stirring once every 5 minutes or so to scrape up the brown bits from the bottom, until softened and golden brown, about 40 minutes. If the onions start to burn, lower the heat until they're cooking well but not burning.
Once the onions are caramelized, add the garlic. Cook, stirring occasionally, for one minute.
Add the wine, stirring until all of the brown bits are scraped up from the bottom of the pan (deglazing). Add the broth, farro, thyme, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir. Increase heat to medium-high to bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until thickened and the farro is tender, 20-30 minutes. If the liquid cooks off before the farro is cooked through, add more broth, 1/2 cup at a time, until cooked. Stir in or top with parsley if desired.
While the farro simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil and salt. Using a pastry brush, brush both sides of the bread with the oil. Sprinkle individual crostini with Gruyere cheese, if using. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your individual broiler. Watch carefully - they can burn fast!)
To serve, spoon farro into bowls or onto a plate. Top with crostini.