All VegetarianFarro-Emmer V

Farro & Caramelized Onions

By 2 Marzo 2020 Marzo 9th, 2020 No Comments



– 250 g farro
– 5 tbsps. EVO
– 3 medium yellow onion cut in half and thinly sliced
– 4 garlic cloves minced
– 1 cup dry white wine
– 1 l vegetable broth (plus more if needed)
– ½ tsp. fresh thyme chopped
– ½ tbsp. vegan Worcestershire sauce
– salt to taste
– 1 tsp. black pepper freshly ground
– 2/3 tbsps. parsley chopped
– ½ small baguette thinly sliced
– 60 g Grana Padano shredded


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.