French Onion Baked Lentils and Farro Recipe

Introduction

This French Onion Baked Lentils and Farro dish is a comforting and hearty meal, bursting with sweet caramelized onions and nutty grains. It combines the rich flavors of caramelized onions with tender lentils and farro, finished with a golden gruyere topping that adds a delightful richness.

Ingredients

• 2 lbs yellow onions (4 large or 5 medium), sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons dry sherry, vermouth, or white wine (optional)
• 2 cloves garlic, minced
• 1 1/2 cups dried farro
• 3/4 cup dried lentils (green le puy or brown italian preferred)
• A few sprigs of fresh thyme
• 6 cups vegetable broth, plus splashes more if needed
• 2 cups coarsely grated gruyere cheese

Instructions

1. Step 1: Heat the butter and olive oil in a large, deep sauté pan over medium heat. Add the sliced onions, toss to coat with the butter and oil, then cover the pan. Reduce heat to medium-low and let the onions cook gently for 15 to 20 minutes, stirring occasionally if they begin to brown or stick.
2. Step 2: Uncover the pan and increase heat to medium-high. Stir in 2 teaspoons of kosher salt and continue cooking the onions, stirring every few minutes, until they become brown, soft, and sweet—about 20 minutes more. Reduce heat to medium if the onions start to dry out as the water evaporates.
3. Step 3: Preheat your oven to 375°F (190°C).
4. Step 4: Add the minced garlic to the onions and cook, stirring, for one minute. If using, add the sherry and cook until it evaporates. Then stir in the farro and cook for 2 minutes.
5. Step 5: Add the lentils, vegetable broth, and fresh thyme sprigs. Bring the mixture to a simmer and season with salt and pepper to taste. If your sauté pan is not ovenproof, transfer everything to a casserole dish.
6. Step 6: Cover the pan or casserole and bake for 40 to 50 minutes, stirring halfway through. If the liquid absorbs completely before the lentils and farro are tender, add extra broth in 1/4 to 1/2 cup splashes to maintain a risotto-like looseness.
7. Step 7: Remove thyme sprigs, sprinkle the top evenly with grated gruyere, and broil until the cheese is melted and browned. Serve hot.

Tips & Variations

• Substitute pearl barley for farro if desired, but adjust cooking time as needed.
• Using sherry or vermouth adds a nice depth, but it’s fine to omit for a non-alcoholic version.
• For a vegan option, replace butter with olive oil and use a plant-based cheese or omit the cheese topping.
• Fresh thyme can be swapped with dried thyme; use about 1 teaspoon dried and add it earlier in the cooking process.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven with a splash of broth to loosen the texture. This dish doesn’t freeze well due to the cheese topping but can be remade easily.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Using canned lentils will shorten the cooking time significantly, but you’ll need to adjust the liquid accordingly because canned lentils add moisture. Add them towards the end of baking to prevent overcooking.

Is it necessary to use gruyere cheese?

Gruyere provides a rich, nutty flavor and a great melting texture, but you can substitute with other melting cheeses like fontina, Swiss, or mozzarella if preferred.

French Onion Baked Lentils and Farro Recipe

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★★★★★

4.5 from 87 reviews

• Author: Thomas
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and savory vegetarian casserole combining caramelized French onions with hearty farro and lentils, baked to tender perfection and topped with melted gruyere cheese for a rich, cheesy finish.

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Ingredients

Scale 1x2x3x

Onions and Aromatics

• 2 lbs yellow onions (4 large or 5 medium), sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons dry sherry, vermouth, or white wine (optional)
• 2 cloves garlic, minced

Grains and Broth

• 1 1/2 cups dried farro
• 3/4 cup dried lentils (green Le Puy or brown Italian preferred)
• 6 cups vegetable broth + splashes more as needed
• A few sprigs of fresh thyme

Topping

• 2 cups coarsely grated gruyere cheese

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Instructions

1. Caramelize Onions: In a large, deep sauté pan (preferably ovenproof), heat the butter and olive oil over medium heat. Add the sliced onions and toss to coat thoroughly. Cover the pan and reduce heat to medium-low, allowing the onions to cook gently and begin softening over 15 to 20 minutes without stirring. Uncover, increase heat to medium-high, add 2 teaspoons kosher salt, and cook the onions uncovered, stirring every few minutes, until they are deeply browned, soft, and sweet—about 20 more minutes. Adjust heat to medium as needed to prevent burning and ensure any released moisture evaporates.
2. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
3. Assemble Casserole: Add minced garlic to the caramelized onions in the pan and cook while stirring for one minute. Pour in the optional sherry (or substitute) and cook until the liquid evaporates. Stir in farro and cook for 2 minutes, then add lentils, vegetable broth, and fresh thyme sprigs. Bring the mixture to a simmer and season with salt and freshly ground black pepper as needed. If your pan is not ovenproof, transfer the mixture to a casserole dish at this point.
4. Bake the Casserole: Cover the pan or casserole dish and bake in the preheated oven for 40 to 50 minutes, stirring about halfway through to ensure even cooking. If the liquid is fully absorbed either halfway or at the end, add an additional 1/4 to 1/2 cup of vegetable broth to maintain a slightly loose, risotto-like consistency. Remove and discard the thyme stems when done.
5. Finish with Gruyere: Sprinkle the grated gruyere cheese evenly over the top of the hot casserole and place under the broiler until the cheese is melted and golden brown. Serve immediately for a rich, cheesy finish.

Notes

• Using an ovenproof sauté pan allows you to go from stovetop caramelizing to oven baking without transferring the food.
• If you don’t have sherry or vermouth, white wine or water can be used, though the flavor will be less complex.
• Feel free to experiment with different types of lentils, but green Le Puy or brown lentils are recommended for texture.
• Add more broth during baking if the mixture becomes too dry; the goal is a creamy, slightly loose texture.
• Gruyere can be substituted with other melting cheeses like fontina or mozzarella for variation.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: French

Keywords: French onion baked lentils, farro casserole, caramelized onions, vegetarian casserole, gruyere baked lentils, healthy lentil dish