Farro and Onion Casserole

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I’m going to get this admission out of the way, right out of the gate. I got this recipe for Farro and Onion Casserole from Food Network Magazine, the November 2013 edition, and I followed it exactly to the letter as far as which ingredients I used. The only thing I did switch up were the quantities. Oh, and I changed the name. I don’t claim that this recipe is mine (I only do that when they are), and I’m sharing it with you here 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 this recipe because it’s AHHH-mazing!!!

I’ve had farro in my kitchen pantry for months and months with the thought that one day I was actually going to make something delicious with it. Makes sense, right? I’ve also had a stack of old food magazines sitting on my desk bookshelf that I’ve been meaning on going through in order 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 had found this recipe. I made it within a week of finding it with the farro that has been waiting so patiently in my pantry. Bite after bite had me exclaiming how tasty it was with a fair bit of “ooh’s”, “aah’s”, and “oh mans!”

This Farro and Onion Casserole  is so good that I believe I’ve already slated to be 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 from time to time to keep people guessing 🙂

Farro is an ancient wheat grain with a nutty taste and pleasingly chewy texture. It’s earthiness holds up well to strong flavors, like the Gruyere cheese and cognac in this recipe. Think comfort food for the ages 🙂

FARRO AND ONION CASSEROLE   {PRINT THIS RECIPE}
Serves: 8-10       Prep Time: 20 minutes     Bake Time: 50 minutes

4 tablespoons butter, (I always use salted)
2 large Vidalia onions, thinly sliced
3 tablespoons cognac
2 cups farro
2 tablespoons Worcestershire sauce
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
4 cups low-sodium chicken broth
2 small bay leaves
1/2 cup freshly grated Parmesan cheese. (Plus a hunk of the rind, optional)
1 1/2 cups grated Gruyere cheese
2 tablespoons chopped fresh parsley

-Preheat oven to 400 degrees.
-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 cognac and cook until evaporated. *IMPORTANT – Make sure to remove the pan from the heat before adding the cognac. 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 coated, 2 minutes.
-Stir in the chicken broth and bay leaves. Add in the Parmesan rind (if using) and stir in the grated Parmesan cheese. Simmer over low heat for approximately 7-10 minutes.
-Remove the rind and the bay leaves. Pour the mixture into a 1 ½ quart casserole dish that has been sprayed with cooking spray.
-Cover with foil and place in a preheated oven for about 40 minutes and the farro is tender and most of the liquid is absorbed.
-Remove from the oven and evenly sprinkle the Gruyere cheese over the top. Return the casserole back to the oven and cook for an additional 10 minutes or until the cheese is melted and bubbly.
-Sprinkle the top with the chopped parsley and serve hot.

Here are a some step-by-step to help you better understand the recipe. I hope you find them helpful. Of course, if you have any questions, please feel free to leave them in the comment section and I’ll be happy to answer you as soon as possible.
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Saute the onions in a large Dutch over until tender but not brown. Remove the pan from the heat and stir in the cognac. Return the pan back on the heat and stir in the farro, Worcestershire sauce, salt and pepper.

Stir in the chicken broth, bay leaves, Parmesan rind and Parmesan cheese. Simmer for about 10 minutes.

Remove the rind and the bay leaves and pour the mixture into a prepared 1 ½ quart casserole dish. Cover and cook for 40 minutes or until most of the liquid is absorbed and the farro is tender.

Top the casserole with the grated Gruyere cheese and return to the oven, uncovered, until the cheese is melted and bubbly. Top with the chopped parsley and serve.

I hope you’ve enjoyed this recipe as much as I’ve enjoyed bringing it to you. It really is one of the best tasting side-dish recipes I’ve made from a magazine in a long time. I know you’ll enjoy it just as much as we did.

I’d like to coordinate this post with this fun Nightmare Before Christmas wine glass set I’ve recently completed for a client. The moral of this story, recipe and wine glass set is: Don’t be “afraid” to try something new. You just never know what good things await once your open your mind, and your heart, to something new!