Farro & Caramelized Onions

Place some EVO in a large pot over low flame and cook the onions, stirring once every 5 minutes or so to scrape up the brown bits from the bottom, until softened and golden brown, ab. 30 minutes. If the onions start to burn, lower the heat until they’re well cooked but not burnt. Once the onions are caramelized, add in the garlic and keep cooking, stirring occasionally, for 1 more minute. Then, add in the wine, stirring to deglaze or until all of the brown bits are scraped up from the bottom of the pan. At this point, pour in the broth along with farro, thyme, parsley, Worcestershire sauce, ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir well. Set the flame over medium-high to bring to a boil and then reduce it again. Simmer uncovered, stirring occasionally, until the mixture has thickened and the farro is tender, ab. 30-35 minutes. Add more broth if needed. Meanwhile, prepare the croutons. Set the baguette slices on a baking sheet, brush both sides of the bread with a mixture of EVO and salt and sprinkle each slice with Gruyere cheese. Broil on high flame for ab. 2-5 minutes or until toasted and golden brown. Finally, pour the farro into bowls, top with croutons and serve.