Meatless Monday: One Pot French Onion Farro

I went out to eat at Fruition Restaurant, tried their amazing Grazing Vegetarian dish and thus tried farro for the first time. Since then I have been intrigued with the idea of finding a way to make it and BOY DID I. I am obsessed with this recipe guys and I'm so excited to share it with you! This One Pot French Onion Farro Soup is delicious! It is less soupy than a traditional soup but that could be easily fixed by adding some extra stock.

Ingredients

Soup

• 1 tablespoon olive oil

• 2 medium yellow onions, thinly sliced

• 2 medium cloves of garlic

• 1/2 cup white wine (I used Pinot Grigio)

• 2 1/2 cups organic vegetable broth

• 1 cup farro (there are different kinds so reference your package to learn the cook time)

• 1/2 teaspoon dried Thyme (you can use fresh Thyme but I'd use a full teaspoon)

• Salt (I don't measure salt haha I just eyeball it but it's probably about 1/2 a teaspoon or so)

• Ground Pepper (A little less than the salt)

• You could also add fresh parsley (I didn't have any though so I made it without)

Soup

in progress.

Cheesy-Bread

• Small Baguette

• Olive Oil

• Salt

• Gruyere cheese (if you leave off the cheese the whole thing can be vegan)

Bread

ft. Blue trying to sneak a bite of some food

Directions

Onions Cooking

1. Set a large sauce pot over low heat. Add olive oil and onions. Stir once every 5 minutes or so to keep the onions from burning. Continue stirring occasionally until the onions are golden brown & soft (it took me about 45 minutes). If the onions seem to be burning turn the heat down.

2. Once your onions are that nice golden brown color you can add in the minced garlic and stir for about a minute.

3. Add the wine! Make sure you get all the brown parts of the onion off the bottom of the pot (deglazing). Add the broth, farro, thyme, salt, and pepper. Stir. Bring to a boil, then reduce heat to a simmer. Leave the pot uncovered to cook, you can stir occasionally until the farro is tender (this is the info your packaging should give you mine took about 35 minutes) You can add extra broth if it seems to be getting dry or if you want to give it a little bit more of a soup consistency.

4. While the farro simmers, slice the bread (I cut them in 1/2 inch slices). Lay out the bread on a oven safe pan, cut the Gruyere cheese into slices and lay the cheese on the slices of bread. Put in the oven until the cheese melts nicely.

5. Once your farro is finishing up nicely, shred a little of the Gruyere cheese and stir it in for a little extra magic.