- 2 kilos yellow onions (4 giant or 5 medium)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Kosher salt and freshly floor black pepper
- 2 tablespoons dry sherry, vermouth, or white wine (optionally available)
- 2 cloves garlic, minced
- 1 1/2 cups dried farro
- 3/4 cup 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 vegetable broth + splashes extra, if wanted
- 2 cups (8 ounces) coarsely grated gruyere cheese
Warmth your oven: To 375°F.
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 effectively 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 by, till the lentils and farro are tender, 40 to 50 minutes. If the entire liquid has absorbed, both on the halfway by level or on the finish, add one other 1/4 to 1/2 cup splash of broth. We’re on the lookout for a risotto-like looseness or gentle “slosh” within the pan. Fish out thyme stems.
To complete: Sprinkle the dish with gruyere and broil till browned on prime.
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 a number of days early, rewarm it (it should probably want extra broth at this level), and broil the cheese on prime proper earlier than serving.