This dish was impressed by a message from an Elizabeth from Oakland, CA, I’m so grateful for. She stated she bought some steering from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip goes there too!
2 kilos yellow onions (4 giant or 5 medium), sliced2 tablespoons unsalted butter1 tablespoon olive oilKosher salt and freshly floor black pepper2 tablespoons dry sherry, vermouth, or white wine (optionally available)2 cloves garlic, minced1 1/2 cups dried farro3/4 cup dried lentils, any selection, however inexperienced (le puy) or brown (italian) are my favorites hereA few sprigs of recent thyme6 cups vegetable broth + splashes extra, if needed2 cups (8 ounces) coarsely grated gruyere cheese
Caramelize your onions: Warmth butter and olive oil in a big, deep saute pan, ideally one which’s ovenproof, over medium warmth. Add the onions, toss to coat them in butter and oil and canopy the pot. Cut back the warmth to medium-low and let the onions slowly steep for 15 to twenty minutes — they don’t want your consideration. You wish to begin the stirring course of sooner in the event that they’re browning or sticking to the pan. Uncover the pot, elevate the warmth to medium-high (for now) and stir in salt — I begin with 2 teaspoons of kosher salt. Prepare dinner onions, stirring each jiffy (you possibly can test much less usually at first, and should often stir later within the course of) till the onions are brown, delicate, and candy, about 20 minutes extra. You’ll wish to cut back the warmth to medium as soon as any water the onions emitted has cooked off.
Warmth your oven: To 375°F.
Assemble casserole: Add garlic to the onions and cook dinner, stirring, one minute. Add sherry, if utilizing, and cook dinner till it disappears. Add the farro and cook dinner for two minutes. Add lentils and 6 cups broth and thyme and convey the combination to a simmer. Season nicely 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: Cowl the pan and bake, stirring about midway by, till the lentils and farro are tender, 40 to 50 minutes. If the entire liquid has absorbed, both on the halfway by level or on the finish, add one other 1/4 to 1/2 cup splash of broth. We’re searching for a risotto-like looseness or gentle “slosh” within the pan. Fish out thyme stems.
To complete: Sprinkle the dish with gruyere and broil till browned on prime.
Do forward: The dish retains fantastically within the fridge for 4 to five days; rewarm in a 350-degree oven. It’s also possible to put together the lentil and farro base a number of days early, rewarm it (it’s going to probably want extra broth at this level), and broil the cheese on prime proper earlier than serving.
