Three Onion Farro Soup Recipes

ONION SOUP-STYLE FARRO

Steps:

• Position a rack in the upper third of the oven and preheat to 400 degrees F. Melt the butter in a medium pot over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the brandy and cook until evaporated, about 2 minutes. Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes. Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind. Bring to a boil, then stir in the grated parmesan.
• Transfer the mixture to a 1 1/2-quart flameproof baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes. Remove from the oven; discard the bay leaf and parmesan rind. Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes. Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute. Top with the parsley.

THREE ONION SOUP

Steps:

• Add oil to dutch oven and heat.
• Add onion, green onions and leeks and saute until translucent.
• Mix in flour to make a roux and saute until mixture just starts to turn golden.
• Add broth, wine (if used) and nutmeg.
• At this point taste the broth for flavor and seasoning. If the broth used does not meet your expectations, add a chicken or beef bullion cube or 1/2 teaspoon of chicken or beef base.
• Taste the broth again and make adjustments until you are satisfied with the intensity of flavor and the seasoning.
• Stir and simmer on low heat for 25 minutes
• Spoon into bowls that can be placed under the broiler, top with french bread and cheese.
• Place bowls in the broiler and broil until cheese melts and is bubbly.

TUSCAN FARRO SOUP

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

ONE-POT FRENCH ONION FARRO

Steps:

• Set a large pot over low heat. Add the olive oil and the onions. Cook, stirring once every 5 minutes or so to scrape up the brown bits from the bottom, until softened and golden brown, about 40 minutes. If the onions start to burn, lower the heat until they're cooking well but not burning.
• Once the onions are caramelized, add the garlic. Cook, stirring occasionally, for one minute.
• Add the wine, stirring until all of the brown bits are scraped up from the bottom of the pan (deglazing). Add the broth, farro, thyme, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir. Increase heat to medium-high to bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until thickened and the farro is tender, 20-30 minutes. If the liquid cooks off before the farro is cooked through, add more broth, 1/2 cup at a time, until cooked. Stir in or top with parsley if desired.
• While the farro simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil and salt. Using a pastry brush, brush both sides of the bread with the oil. Sprinkle individual crostini with Gruyere cheese, if using. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your individual broiler. Watch carefully - they can burn fast!)
• To serve, spoon farro into bowls or onto a plate. Top with crostini.

THREE ONION SOUP GRATINEE

Steps:

• In a large soup pot, melt butter oven medium-low heat.
• Add all the onions along with 1/4 tsp black pepper.
• Saute until onions turn a nice golden brown or caramelize, about 25 minutes.
• Stir occasionally to prevent the onions from sticking to the pan.
• When onions are brown, add the flour and stir until it disappears.
• Turn heat to medium-high and add both stocks and the thyme.
• Bring to a boil, lower the heat to low, cover and cook until soup is slightly thickened and is a medium-brown in color.
• This should take about 1-hour, taste and adjust seasonings as necessary for personal taste.
• Preheat the broiler and ladle soup into broiler-proof bowls.
• Place 1 slice of toast in each bowl and top with the cheese.
• Heat under the broiler about 3 to 5 minutes or until cheese is brown and bubbling.
• Serve immediately.

THREE-CHEESE FRENCH ONION SOUP

Steps:

• In a Dutch oven, saute onions in butter until tender. Add the broth, water, soup mix, pepper, Worcestershire sauce and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes., Meanwhile, place bread slices on an ungreased baking sheet. Sprinkle with Swiss and mozzarella cheeses. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. , Ladle soup into serving bowls; top each with a toast slice. Sprinkle with Parmesan cheese.