French Onion Farro Casserole

May 29, 2014 · 4 comments

in chicken/poultry,rice and grains

There are some foods I cannot get enough. I will make the dish itself or versions of it often and in any way imaginable. Chicken shawarma is one of them (which I will prove to you in a new post soon) and French onion soup is another. Over the years, I’ve made countless renditions of French onion soup, from a chicken dish, to a grilled cheese, to a rice dish. It should not be surprising that I’d try to sneak gruyere and caramelized onions in as many things as possible.

I know that this is not the most spring-y dish. I know that. But I still don’t have a problem making or eating it in the warmer months (at least, now that our air is fixed). Because, again – gruyere and caramelized onions. And bread.  I also know that these pictures are  not great because I got them in the days before it was light at dinnertime. Still, I want to share this with you because I adore it.

I’ve added chicken, which is totally optional, of course, but it does make for a good complete meal. For the grain, I used farro, but you could just as easily use rice, quinoa, barley, or any number of things. I’m just the weirdo who has farro in one of my 3 counter-top canisters (bulgur, not flour or sugar, is in another of course).

Just make sure you take into account the amount of liquid (and time) required to cook your grain. Farro for me is generally a 2:1 ratio of liquid to farro (even though I have seen others that recommend more like 3:1), so that is what I have indicated below (with a little extra to be absorbed by the chicken, and while baking/sitting).  Note also that I have used pearled farro, which has a quicker cooking time.

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