One Pot French Onion Farro Recipes

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THREE-ONION FARRO SOUP



Three-Onion Farro Soup image

A French onion-style soup that ditches the croutons for hearty farro.

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
2 medium leeks (white and tender green parts), sliced into half-moons, washed
2 large onions, sliced into half-moons
1 bunch scallions, sliced, white and green parts separated
Kosher salt and freshly ground black pepper
1 cup pearled or quick-cooking farro
1/2 cup white wine
4 cups chicken broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 fresh or dried bay leaves
1 cup grated Gruyere (about 4 ounces)

Steps:

  • Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.)
  • Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves.
  • Preheat the broiler to high with a rack set 4 inches from the heat source.
  • Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve.

ONE-POT FRENCH ONION FARRO



One-Pot French Onion Farro image

With tender-cooked farro grains and French onion flavors, this easy one-pan favorite is like a cross between risotto and French onion soup. Serve with Gruyere-topped crostini and a fresh sprig of thyme and we're talking swoon-city. For a vegan version, just omit the gruyere - still absolutely delicious!

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.

ONE-PAN FARRO WITH TOMATOES



One-Pan Farro with Tomatoes image

Categories     Side     Dinner     Rice     Sauté     Healthy     Quick & Easy     Low Cal     Organic

Number Of Ingredients 10

2 cups water
1 cup semi-pearled farro (see Note above for farro types)
1/2 piece 1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces 9 ounces grape or cherry tomatoes
1-1/4 teaspoons kosher or coarse sea salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon 1 tablespoon olive oil, plus extra for drizzling
2 pieces Few basil leaves, cut into thin ribbons
1/4 cup Grated parmesan cheese, for serving (optional)

Steps:

  • Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons.
  • Thinly slice garlic cloves as well. Halve or quarter tomatoes.
  • Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes.
  • Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.
  • When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I've never found it necessary, cook it for 5 additional minutes, until farro is more tender.
  • Transfer to a wide serving bowl. If there's enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

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