23.1 C
New York
Friday, May 24, 2024

french onion baked lentils and farro – smitten kitchen


This dish was impressed by a message from an Elizabeth from Oakland, CA, I’m so grateful for. She stated she received some steering from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip goes there too!
  • 2 kilos (910 grams) yellow onions (4 giant or 5 medium), sliced
  • 2 tablespoons (30 grams) unsalted butter
  • 1 tablespoon (15 grams) olive oil
  • Kosher salt and freshly floor black pepper
  • 2 tablespoons (30 ml) dry sherry, vermouth, or white wine (elective)
  • 2 cloves garlic, minced
  • 1 1/2 cups (300 grams) dried farro
  • 3/4 cup (135 grams) dried lentils, any selection, however inexperienced (le puy) or brown (italian) are my favorites right here
  • A couple of sprigs of contemporary thyme
  • 6 cups (1.4 liters) vegetable broth + splashes extra, if wanted
  • 2 cups (8 ounces or 225 grams) 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 need 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. Cook dinner onions, stirring each jiffy (you’ll be able to test much less typically at first, and should incessantly stir later within the course of) till the onions are brown, delicate, and candy, about 20 minutes extra. You’ll need to scale back the warmth to medium as soon as any water the onions emitted has cooked off.

Warmth your oven: To 375°F (190°C).

Assemble casserole: Add garlic to the onions and prepare dinner, stirring, one minute. Add sherry, if utilizing, and prepare dinner till it disappears. Add the farro and prepare dinner for two minutes. Add lentils and 6 cups broth and thyme and produce the combination to a simmer. Season properly 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 via, till the lentils and farro are tender, 40 to 50 minutes. If all the liquid has absorbed, both on the halfway via 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 mild “slosh” within the pan. Fish out thyme stems.

To complete: Sprinkle the dish with gruyere and broil till browned on high.

Do forward: The dish retains fantastically within the fridge for 4 to five days; rewarm in a 350-degree oven. You can even put together the lentil and farro base just a few days early, rewarm it (it’s going to probably want extra broth at this level), and broil the cheese on high proper earlier than serving.

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Articles