One-Pot French Onion Farro

One pan = fewer dishes! This easy dinner recipe is like a cross between risotto & French onion soup – so tasty. Vegetarian with vegan option.

FARRO:
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:
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)

View the full recipe at Kitchen Treaty →