Deb Perelman’s French Onion Baked Lentils and Farro

Welcome to my new addiction, just in time for the new year and lots of cold weather. 

I spotted Deb Perelman’s recipe for French Onion Baked Lentils and Farro in a “Smitten Kitchen” email (Deb was one of the first food bloggers and has written three awesome cookbooks). Being a veggie lover married to someone who is a meat-and-potatoes-and-that’s-it lover, it’s a little tricky finding recipes that satisfy both of us. As it happens, that person I’m married to is also a lover of French onion soup, hence my interest in this recipe. I thought I would try disguising lentils in a sea of caramelized onions, all blanketed in gruyere. (I will admit we also had a pork tenderloin to serve alongside, just in case.)

I didn’t expect my experiment to go so well. My husband wasn’t sure if he had ever tried lentils, but he is now a fan (a big win). As is one of our sons. And how could you not love this cozy casserole of sweet onions, protein-packed lentils, chewy farro, a hint of thyme, and cheese melted all over the top? (I also will admit that I didn’t tell my husband about the farro…we take small steps.)

French Onion Baked Lentils and Farro is a cozy casserole of sweet onions, protein-packed lentils, chewy farro, a hint of thyme, and cheese melted all over the top. Even those who are usually meat-and-potatoes-only lovers will love this healthy comfort food. (Photo: Andria Dilling)

Deb Perelman’s French Onion Baked Lentils and Farro

2 pounds yellow onions (4 or 5 medium), sliced
2 tablespoons unsalted butter
1 tablespoon olive oil
Kosher salt and freshly ground pepper
2 tablespoons white wine, dry sherry, or vermouth
2 cloves garlic, mince
1 ½ cups dried farro
¾ cup dried lentils, any variety, but green (le puy) or brown are Deb’s favorites
A few sprigs of fresh thyme
6 cups vegetable broth (I used chicken broth because that’s what I had)
2 cups coarsely grated gruyere cheese

To caramelize the onions, heat the butter and olive oil in a large, deep sauté pan, ideally one that’s ovenproof, over medium heat. Add the onions, toss to coat them in the butter and oil, and cover the pot (you can use foil if your sauté pan doesn’t have a lid). Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes – they don’t need your attention. You want to start the stirring process sooner if they’re browning or sticking to the pan. Uncover the pot, raise the heat to medium-high (for now) and stir in the salt – Deb starts with 2 teaspoons of kosher salt. Cook the onions, stirring every few minutes (you can check less often in the beginning, and will have to frequently stir later in the process) until the onions are brown, soft, and sweet, about 20 minutes more. You’ll want to reduce the heat to medium once any water the onions emitted has cooked off.

Heat the oven to 375 degrees. Add the garlic to the onions and cook, stirring, one minute. Add the wine, if using, and cook until it disappears. Add the farro and cook for 2 minutes. Add the lentils and 6 cups broth and thyme and bring the mixture to a simmer. Season well with salt and pepper as needed. If your pan isn’t ovenproof, transfer it at this point to a casserole dish.

Cover the pan and bake, stirring about halfway through, until the lentils and farro are tender, 40 to 50 minutes. If all of the liquid has absorbed, either at the midway through point or at the end, add another ¼ to ½ cup splash of broth. We’re looking for a risotto-like looseness or light “slosh” in the pan. Fish out the thyme stems.

Sprinkle the dish with gruyere and broil until it is browned on top.

The dish keeps fantastically in the fridge for 4 to 5 days; rewarm in a 350-degree oven. You can also prepare the lentil and farro base a few days early, rewarm it (it will likely need more broth at this point), and broil the cheese on top right before serving.