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    Home » Side Dish Recipes » Grains and Legumes Recipes

    Published: Oct 6, 2014 · Modified: May 27, 2022 by Renée · This post may contain affiliate links · 19 Comments

    Farro and Onion Casserole

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    Farro and Onion Casserole is a winner at any dinner table! It's simply one of the best side dishes imaginable as far as flavor and texture.

    Farro and Onion Casserole with Gruyere and Parmesan cheese.

     

    *Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

    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 was switch up 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-amazing!!!

    Farro and Onion Casserole is a rich and nutty comfort food.

    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. That 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 man's!"

    This Farro and Onion Casserole is so good that I believe I've already slated it 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 and Onion Casserole is cheesy and comforting with Gruyere and Parmesan / www.kudoskitchenbyrenee.com

    Farro is an ancient wheat grain with a nutty taste and pleasingly chewy texture. Its 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
    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

    -Preheat the 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 and coated. About 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.

    The step-by-step photo instructions:

    Saute the onions in a large Dutch oven 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.

    Farro and Onion Casserole / Kudos Kitchen by Renee
     
    An overhead photo of a cheesy Farro and Onion Casserole with a serving spoon.

    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.

    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Until we eat again, I hope you have a delicious day!!

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    Reader Interactions

    Comments

    1. Brenda Cromwell says

      February 03, 2023 at 9:57 pm

      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!

      Reply
      • Renée says

        February 04, 2023 at 7:26 am

        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

        Reply
    2. Karen says

      March 04, 2022 at 9:50 pm

      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.

      Reply
      • Renée says

        March 05, 2022 at 6:50 am

        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

        Reply
    3. Kim - Liv Life says

      October 10, 2014 at 4:47 am

      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!

      Reply
    4. Kim Bee says

      October 09, 2014 at 5:19 am

      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.

      Reply
    5. Jamie says

      October 08, 2014 at 10:04 am

      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!

      Reply
    6. Savory Experiments says

      October 07, 2014 at 2:11 pm

      This looks positively amazing! Especially with the essence of cognac !

      Reply
    7. Karissa K. says

      October 07, 2014 at 1:46 pm

      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.

      Reply
    8. Sarah Caron says

      October 07, 2014 at 10:40 am

      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.

      Reply
    9. Ginny McMeans says

      October 07, 2014 at 12:17 am

      Yummmm! Farro and vidalia onion sound like a dream come true 🙂

      Reply
    10. Angie Barrett says

      October 06, 2014 at 10:00 pm

      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!

      Reply
    11. Ashley @ Wishes and Dishes says

      October 06, 2014 at 9:51 pm

      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!

      Reply
    12. Shulie Foodwanderings says

      October 06, 2014 at 8:01 pm

      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!

      Reply
    13. Brenda@SugarFreeMom says

      October 06, 2014 at 8:32 pm

      I don't use Gruyere cheese nearly enough and this dish looks perfect and comforting! Farro is a wonderful grain!

      Reply
    14. Heather Schmitt-Gonzalez says

      October 06, 2014 at 2:40 pm

      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!

      Reply
    15. Melanie says

      October 06, 2014 at 7:31 pm

      Wow! What a gorgeous dish! We love farro. This recipe looks like something the whole family would enjoy!

      Reply
    16. Kirsten/ComfortablyDomestic says

      October 06, 2014 at 2:22 pm

      Loving all of the great flavors in this dish! I really need to try farro.

      Reply
    17. Nutmeg Nanny says

      October 06, 2014 at 2:12 pm

      Love this! I really need to give farro a try.

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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