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!
2medium yellow onionshalved and sliced thin
3medium cloves garlicminced (about 1 tablespoon)
1/2cupdry white wineI like Pinot Gris for this recipe
2 1/2cupslow-sodium vegetable brothplus more if needed
1cuppearled farro*rinsed under cold water
1teaspoonchopped fresh thymeor 1/2 teaspoon dried
1tablespoonvegetarian Worcestershire sauce
1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
1/2small baguettesliced thin (about 1/4-inch)
2tablespoonsextra-virgin olive oil
2ouncesGruyere cheeseshredded (about 1/2 cup) (omit for vegan version)
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.