Satisfying Comfort French Onion Baked Lentils and Farro

As the chilly November breeze transitioned into the wintry December air, my mind was consumed by a single culinary vision: a luscious French onion pasta bake. Envisioned as a decadent rendition of the classic soup, layered with bronzed gruyere and baked to perfection, it seemed like the epitome of holiday indulgence. Yet, despite my efforts, the reality never quite matched the fantasy. Batch after batch, the pasta bake failed to satisfy, lacking the balance and depth I craved, even amidst the festive season.

Enter Elizabeth from Oakland, CA, a culinary fairy godmother who illuminated my path with a brilliant revelation. She shared her recipe for a farro and lentil bake, generously infused with caramelized onions, reminiscent of French onion soup. With just a handful of ingredients—oil, stock, wine, onions, farro, lentils, thyme, and a glorious gruyere topping—she had created a dish that captivated her family's taste buds, masquerading as a comforting bowl of soup-rice.

Inspired by her ingenious creation, I embarked on my own culinary journey, crafting this French onion baked lentils and farro. Its allure lies in its versatility, resembling risotto in texture yet boasting a hearty, soul-warming quality. The flavors are a harmonious symphony of caramelized onions, nutty farro, and earthy lentils, elevated by the melty goodness of broiled gruyere.

This dish, with its comforting aroma and rich flavors, has become my go-to for cold, dreary days. It's the epitome of satisfaction, leaving me longing for each indulgent bite, even days later when enjoyed as leftovers. And so, as the winter chill lingers and the daylight dwindles, I invite you to join me in embracing the warmth and comfort of bubbling dishes adorned with cheese, as we navigate through the season's darkest days together.

French Onion Baked Lentils and Farro

Servings  6 to 8
Time  1 hour 45 minutes (mostly hands-off)
Inspiration  Elizabeth from Oakland, CA, and Ali Slagle’s Baked Farro With Lentils, Tomato, and Feta

Ingredients

• 2 pounds (910 grams) yellow onions (4 large or 5 medium), sliced
• 2 tablespoons (30 grams) unsalted butter
• 1 tablespoon (15 grams) olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30 ml) dry sherry, vermouth, or white wine (optional)
• 2 cloves garlic, minced
• 1 1/2 cups (300 grams) dried farro
• 3/4 cup (135 grams) dried lentils, any variety (green or brown recommended)
• A few sprigs of fresh thyme
• 6 cups (1.4 liters) vegetable broth, plus more if needed
• 2 cups (8 ounces or 225 grams) coarsely grated gruyere cheese

Instructions

1. Caramelize the Onions

• In a large, deep sauté pan (ovenproof if possible), heat butter and olive oil over medium heat.
• Add sliced onions, tossing to coat in the butter and oil, and cover the pot.
• Reduce heat to medium-low and let the onions cook undisturbed for 15 to 20 minutes.
• Uncover the pot, raise the heat to medium-high, and stir in salt. Continue cooking, stirring occasionally until the onions are browned, soft, and sweet, about 20 minutes more. Adjust heat to medium once any liquid has evaporated.

2. Preheat the Oven

• Heat oven to 375°F (190°C).

3. Assemble the Casserole

• Add minced garlic to the caramelized onions and cook for 1 minute.
• Stir in sherry, if using, and cook until it evaporates.
• Add farro and cook for 2 minutes, then add lentils and 6 cups of vegetable broth along with thyme sprigs.
• Bring the mixture to a simmer, seasoning well with salt and pepper.
• If your pan isn’t ovenproof, transfer the mixture to a casserole dish.

4. Bake the Casserole

• Cover the pan or casserole dish and bake, stirring halfway through, until the lentils and farro are tender, 40 to 50 minutes.
• If the liquid has absorbed completely, add another 1/4 to 1/2 cup of broth to achieve a risotto-like consistency.

5. Finish the Dish

• Remove thyme stems from the casserole.
• Sprinkle grated gruyere cheese over the top of the dish.
• Broil until the cheese is browned and bubbly.

6. Serving and Storage

• Serve hot, and enjoy the rich flavors.
• This dish keeps well in the fridge for 4 to 5 days. Rewarm in a 350-degree oven.
• For advanced preparation, you can make the lentil and farro base ahead of time, rewarm it (adding more broth if needed), and broil the cheese on top just before serving.