french onion baked lentils and farro – smitten kitchen

This dish was once impressed by way of a message from an Elizabeth from Oakland, CA, I’m so thankful for. She mentioned she were given some steerage from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip is going there too!

2 kilos (910 grams) yellow onions (4 massive or 5 medium), sliced
2 tablespoons (30 grams) unsalted butter
1 tablespoon (15 grams) olive oil
Kosher salt and freshly floor black pepper
2 tablespoons (30 ml) dry sherry, vermouth, or white wine (not obligatory)
2 cloves garlic, minced
1 1/2 cups (300 grams) dried farro
3/4 cup (135 grams) dried lentils, any selection, however inexperienced (le puy) or brown (italian) are my favorites right here
A couple of sprigs of clean thyme
6 cups (1.4 liters) vegetable broth + splashes extra, if wanted
2 cups (8 oz or 225 grams) coarsely grated gruyere cheese

Caramelize your onions: Warmth butter and olive oil in a big, deep saute pan, preferably person who’s ovenproof, over medium warmth. Upload the onions, toss to coat them in butter and oil and canopy the pot. Scale back the warmth to medium-low and let the onions slowly steep for 15 to twenty mins — they don’t want your consideration. You wish to have to start out the stirring procedure faster in the event that they’re browning or sticking to the pan. Discover the pot, lift the warmth to medium-high (for now) and stir in salt — I get started with 2 teaspoons of kosher salt. Cook dinner onions, stirring each and every little while (you’ll test much less frequently at first, and should incessantly stir later within the procedure) till the onions are brown, cushy, and candy, about 20 mins extra. You’ll need to scale back the warmth to medium as soon as any water the onions emitted has cooked off.

Warmth your oven: To 375°F (190°C).

Compile casserole: Upload garlic to the onions and prepare dinner, stirring, one minute. Upload sherry, if the usage of, and prepare dinner till it disappears. Upload the farro and prepare dinner for two mins. Upload lentils and six cups broth and thyme and produce the combination to a simmer. Season smartly with salt and pepper as wanted. In case your pan isn’t ovenproof, switch it at this level to a casserole dish.

Bake the casserole: Quilt the pan and bake, stirring about midway via, till the lentils and farro are comfortable, 40 to 50 mins. If the entire liquid has absorbed, both on the halfway via level or on the finish, upload every other 1/4 to at least one/2 cup splash of broth. We’re on the lookout for a risotto-like looseness or mild “slosh” within the pan. Fish out thyme stems.

To complete: Sprinkle the dish with gruyere and broil till browned on best.

Do forward: The dish helps to keep superbly within the refrigerator for 4 to five days; rewarm in a 350-degree oven. You’ll additionally get ready the lentil and farro base a couple of days early, rewarm it (it is going to most likely want extra broth at this level), and broil the cheese on best proper earlier than serving.

french onion baked lentils and farro – smitten kitchen

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