Farro and Onion Casserole is a winner at any dinner table, and for any season! It's simply one of the best side dishes imaginable as far as flavor and texture.
For other delicious sides that are as flavorful as they are healthy check out my other recipes for Mashed Parsnips and Scallions, Copycat Sunflower Crunch Kale and Cabbage Salad, and Chilled Avocado and Kidney Bean Salad. Also, don't miss this Oats and Grain Recipe Roundup that you're sure to enjoy.
This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.
Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Kitchen tools and equipment needed:
- Recipe disclaimer:
- What I wrote about this recipe in 2014:
- What is farro, and how does it taste?
- Is farro good for you?
- What are the health benefits of farro?
- Find out more about the health benefits of farro.
- How to store farro?
- What alcohol can be substituted for brandy in this recipe?
- Can this be made without alcohol?
- Can this cheesy farro casserole be made in advance?
- How to reheat this farro casserole?
- Can this casserole be frozen after baking?
- My top tips for recipe success:
- Additional hot sides to serve for special occasions:
- Printable Recipe Card
- Cheesy Farro and Onion Bake
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
BUTTER - Choose salted butter. You will need four tablespoons.
ONION - The recipe calls for sweet onions such as Vidalia, Walla Walla, or Maui onions, available late in the year. However, should you choose to use a yellow, white, or even red onion, your baked farro casserole will still be delicious!
FARRO - You can find farro in the grocery store's pasta, rice, and grains section. You will need 2 cups of farro. Additional information regarding the proper storage of farro can be found below.
CHICKEN BROTH - Chicken broth or stock may be used, as well as beef broth, stock, or even vegetable broth if you'd like to keep this dish vegetarian. The choice is yours. I always err on the side of low-sodium broth or stock with homemade chicken stock, which is always the best option.
BRANDY - A tiny touch of brandy gives the completed dish a great depth of flavor and a little sweetness.
WORCESTERSHIRE SAUCE - W. sauce adds umami (salty/sweet) flavor to the party. I urge you not to forgo the Worcestershire sauce in this recipe...even if you have trouble pronouncing it. LOL
BAY LEAVES - Adding dry bay leaves to the farro gives this dish a long-cooked, homestyle flavor. The bay leaves need to be removed from the skillet before adding the farro to the baking dish, but by then, they'll have already added their magic to the farro. Please don't skip the bay leaves.
PARMESAN CHEESE - Try to steer clear of the shelf-stable stuff in the grocery store aisles. Nobody knows how long that stuff has been sitting there and what additives they use to keep it shelf-stable. I always use fresh, refrigerated Parmesan cheese and purchase it pre-shredded, or best still; I'll shred it or grate it right off a wedge for the best flavor and texture.
GRUYERE CHEESE - This nutty-flavored semi-hard cheese melts like a dream. If you can't find it in your store, feel free to substitute it with a good quality Swiss cheese.
FRENCH FRIED ONIONS - This ingredient wasn't on the original recipe from the Food Network (more on that below) or the recipe I posted back in 2014, but I'm making up for the missed opportunity for the additional oniony flavor and texture now...and I'm so glad I did. You will be, too. Of course, you don't have to add them to the top of this casserole, but you'd be missing out on extra deliciousness!
SALT AND PEPPER - I always use kosher salt and fresh cracked black pepper when cooking. For more information regarding kosher or table salt use, please see the gray box below.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- chefs knife
- cutting board
- measuring cups and spoons
- large skillet
- box grater (optional)
- microplane (optional)
- 3 quart casserole dish
- kitchen timer (optional)
- cooking spray
Recipe disclaimer:
I will get this admission right out of the way. I got this Farro and Onion Casserole recipe from Food Network Magazine, the November 2013 edition. I followed it precisely to the letter regarding the ingredients I used.
The only thing I did was switch the amount of them. Oh, and I changed the name.
I don't claim that this recipe is mine (I only do that when they are). However, I'm sharing it with you on my blog because if you're not a subscriber to Food Network Magazine or don't purchase it at the store, you probably missed seeing it, and you really need to know about it. It's AMAZING!!!
What I wrote about this recipe in 2014:
I've had farro in my kitchen pantry for months and months, thinking that one day, I would make something delicious with it.
That makes sense, right?
I've also had a stack of old food magazines sitting on my desk bookshelf that I've been meaning to go through to find new recipes I intend to make and/or play with.
As luck would have it, the other day, I finally sat down with my cup of coffee and my handy-dandy scissors and, within minutes, found this recipe.
I made it within a week of finding it with the farro waiting patiently in my pantry.
Bite after bite had me exclaiming how tasty it was with a fair bit of "oohs," "aahs," and "Oh man!"
This Farro and Onion Casserole is so good that I've already slated it on our Thanksgiving menu this year.
Don't get me wrong, I'm all about traditions, but I'm also all about switching it up occasionally to keep people guessing. 🙂
Save this for later.
We'll email this post to you, so you can come back to it later!
Email forwarding service for saving information.
What is farro, and how does it taste?
Farro is an ancient wheat grain with a nutty taste and a pleasingly chewy texture. Its earthiness holds up well to strong flavors, like the Gruyere cheese and brandy in this recipe. Think comfort food for the ages. 🙂
Is farro good for you?
Farro is an excellent plant-based protein source and a wonderful source of vitamins, minerals, and fiber.
What are the health benefits of farro?
Farro contains magnesium and zinc, which support the immune system and help to fight inflammation and infections. Magnesium also helps support bone and skin health and regulates the body's metabolism.
Find out more about the health benefits of farro.
How to store farro?
Store farro in a cool, dark place away from moisture. An airtight container is ideal.
Farro will stay in the pantry for up to 3 months, or it can be frozen (in an airtight freezer container) for up to 6 months.
What alcohol can be substituted for brandy in this recipe?
This recipe initially called for Cognac, which is still an excellent option. When I remade the recipe recently, I didn't have Cognac, so I opted for brandy.
If you don't mind using alcohol and are looking for additional options, vermouth, bourbon, whiskey, or even amaretto would compliment the nutty flavor of the farro and the Gruyere cheese.
Can this be made without alcohol?
Yes, and it will still be delicious.
However, if you choose not to use alcohol, add broth (or stock) or add a touch of apple juice or apple cider instead of the brandy.
Can this cheesy farro casserole be made in advance?
Yes, it can.
Bake the farro casserole as the recipe instructs until it's time to add the cheese, French-fried onions, and parsley (you'll do that the day you plan to serve).
Remove the casserole from the oven and cool completely.
Store the baked farro in the refrigerator (covered) for up to 2 days in advance of serving.
How to reheat this farro casserole?
Remove the casserole from the fridge and let it sit on the counter at room temperature for at least 30 minutes before baking. Bake (covered) at 350 degrees (175 degrees C) for 30 minutes (or until hot).
Add the cheese, French fried onions, and chopped parsley after uncovering the casserole and bake again for 10 minutes.
Can this casserole be frozen after baking?
Yes.
Add the farro to an airtight freezer container and freeze for up to 3 months. Thaw in the refrigerator and reheat in a (covered) oven-safe dish at 350 degrees until hot or in a covered microwave-safe dish on medium power until hot.
My top tips for recipe success:
IMPORTANT - To avoid flare-ups, turn off the flame under the skillet when adding the alcohol to the pan. Once all the alcohol has been added, you can safely turn the flame back to medium-low and continue with the recipe.
Remove the bay leaves from the skillet before adding the contents of the skillet to the baking dish for its final bake.
Before baking, make sure the farro is in an even layer in the casserole dish so the liquid can absorb evenly into the farro.
Cover the casserole dish with foil (or a properly fitting lid) and bake as the recipe instructs.
Additional hot sides to serve for special occasions:
Honey Roasted Butternut Squash is slightly sweet, slightly savory, and a whole lot of delicious. Plus, the color of this spectacular side is out of this world!!
Hot homemade Honey Orange Crescent Rolls will be the delight of the dinner table. Serve them with whipped honey butter, and the crowd will go wild!
Sauteed Brussels Sprouts with Crispy Prosciutto will win over even the staunchest of Brussels sprout naysayers. You have my word on it.
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Cheesy Farro and Onion Bake
Equipment
- microplane optional
- box grater optional
- kitchen timer optional
Ingredients
- 4 tablespoons butter I always use salted
- 2 large sweet onions thinly sliced
- 3 tablespoons brandy
- 2 cups farro
- 2 tablespoons Worcestershire sauce
- 1 teaspoon coarse salt
- ½ teaspoon fresh ground black pepper
- 4 cups low-sodium chicken broth
- 2 small bay leaves
- ½ cup freshly grated Parmesan cheese. Plus a hunk of the rind, optional
- 1 ½ cups grated Gruyere cheese
- 2 tablespoons chopped fresh parsley
- ¼ cup French fried onions
Instructions
- -Preheat the oven to 400 degrees F (205 degrees C).
- -Melt the butter in a large Dutch oven over medium/high heat. Add in the sliced onions and cook, stirring occasionally, until the onions are softened but not browned (approximately 5 minutes).
- -Stir in the brandy and cook until evaporated. *IMPORTANT - Remove the pan from the heat before adding the brandy. Once it's added, you can return it to the flame.
- -Add the farro, Worcestershire sauce, salt, and pepper. Cook and stir until the farro is completely incorporated and coated. About 2 minutes.
- -Stir in the chicken broth and bay leaves. Stir in the grated Parmesan cheese. Simmer over low heat for approximately 7-10 minutes.
- -Remove bay leaves. Pour the mixture into a 1 ½ quart casserole dish sprayed with cooking spray.
- -Cover with foil and place in a preheated oven for about 40 minutes until the farro is tender and most of the liquid is absorbed.
- -Remove from the oven and evenly sprinkle the Gruyere cheese and French fried onions over the top. Return the casserole to the oven and cook for 10 minutes or until the cheese is melted and bubbly.
- -Sprinkle the top with the chopped parsley and serve hot.
Notes
Nutrition
I sincerely hope you'll enjoy making (and eating) this amazing farro, cheese, and onion casserole as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
Great taste and texture. A fantastic side dish, you could almost make as a main course.
Renée says
You sure could, Mark.
I'm glad you think so.
Renee
Wendy says
Is there a substitute for Cognac for this recipe? Thankyou!
Renée says
Hi, Wendy!
Apple juice would be a good substitution, or you can use vegetable broth.
Enjoy the recipe.
Renee
Brenda Cromwell says
Would adding a couple cups of cooked shredded chicken to make this a main dish be okay? Don't know if it would affect the consistency or cooking time. Thanks for sharing such a great recipe!
Renée says
Hello, Brenda!
I think that would be a fabulous idea and one I wish I would have thought of myself.
I'm so glad you found this hidden gem of a recipe on my site. It reminds me that I need to get back to it and
update the post to include a recipe card. Thanks for the reminder.
As far as the chicken changing the consistency or cooking time, I don't think either would be affected
by adding already cooked chicken into the mix.
However, if you wanted to add a splash more liquid (either 2-3 T water or chicken broth) as a precaution, I don't think it would hurt anything.
The choice is yours, but do add the chicken. I love the sound of that!
Enjoy, and please save some for me. 🙂
Have a great day!
Renee
Karen says
OMG! This is so good I could sit down and eat a whole bowl of it. I followed the recipe exactly, and it turned out great! The farro has that perfect chewy/crunchy texture. When I make it again, and I will, I think I’ll try reducing the amount of the cheeses by 25% just to limit the calories, fat, and sodium a bit.
Renée says
Hi, Karen!
I'm so happy you found this recipe. It's rather old and in need of an update (in the form of a recipe card and more information), but the fact that you
love it as much as I do makes me SOOO thrilled. Thanks so much for writing to me to let me know, and yes, less cheese is a great idea to limit the calories.
Take good care,
Renee
Kim - Liv Life says
Oh how i love Gruyere!!! I have to admit I haven't used farro much, but when I've used it I've always been pleased. So happy you posted this one!
Kim Bee says
I adore farro and can't wait to try this one. It looks scrumptious. Digging the glasses for the client too. Too cute for words. Huge fan of that movie.
Brenda Breakiron says
Is there something I could use in place of the cognac?
Renée says
Hi, Brenda, that's a great question.
It may sound a little odd, but using apple juice in place of the cognac will make a suitable substitution.
I hope this is helpful.
Take care,
Renee
Jamie says
I LOVE farro (and cooking with onions, for some odd reason) and rarely if ever see it used this way. I love it and love the flavors. Don't do Thanksgiving, but I can see this being just a great winter lunch or dinner followed by fruit! So glad you passed on the recipe!
Savory Experiments says
This looks positively amazing! Especially with the essence of cognac !
Karissa K. says
I'd love to cozy up with a plate of this. Vidalia onions are my favorite ever! Except they really bring tears to my eyes.
Sarah Caron says
I can't wait to try this. I am a huge farro fan. I use it in salads, pilaf-style concoctions, etc ... but this YUMMMM.
Ginny McMeans says
Yummmm! Farro and vidalia onion sound like a dream come true 🙂
Angie Barrett says
I have farro in my kitchen pantry too and need to use it up soon! Love the nightmare before christmas glasses!!! I may need ot get you to paint me some!
Ashley @ Wishes and Dishes says
I like switching it up when it comes to holiday dishes, too! Change can be good 🙂 I bet your guests will be very happy to have this casserole!
Shulie Foodwanderings says
Now that's a brilliant idea to use grain in a casserole. It also takes a good eye to recognize a good recipe, Renee. Really love the flavor combination and your comment there " It's earthiness holds up well to strong flavors" I completely get it!
Brenda@SugarFreeMom says
I don't use Gruyere cheese nearly enough and this dish looks perfect and comforting! Farro is a wonderful grain!
Heather Schmitt-Gonzalez says
Oh yes, this does sound like the perfect addition to a Thanksgiving spread! And farro is my favorite grain, so it's a no-brainer that I need to try this. Soon!
Melanie says
Wow! What a gorgeous dish! We love farro. This recipe looks like something the whole family would enjoy!
Kirsten/ComfortablyDomestic says
Loving all of the great flavors in this dish! I really need to try farro.
Nutmeg Nanny says
Love this! I really need to give farro a try.