Onion Soup-Style Farro
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Brandy1 tbsp
Worcestershire Sauce1.5 cups
Chicken Broth (low-sodium)1
Bay Leaf2 tbsps
Parsley (roughly chopped fresh)2 tbsps
Unsalted Butter1 large
Onion (thinly sliced)Directions:
1
Position a rack in the upper third of the oven and preheat to 400 degrees F
2
Melt the butter in a medium pot over medium-high heat
3
Add the onion and cook, stirring, until softened, about 5 minutes
4
Add the brandy and cook until evaporated, about 2 minutes
5
Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes
6
Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind
7
Bring to a boil, then stir in the grated parmesan
8
Transfer the mixture to a 1 1/2-quart baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes
9
Remove from the oven; discard the bay leaf and parmesan rind
10
Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes
11
Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute
12
Top with the parsley
13
Photograph by Linda Pug