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French Onion Baked Lentils and Farro

  • Author: Michelle Burns
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x


This dish can be made ahead and rewarmed before serving.

This dish stores well for 3-5 days in the refrigerator.

Omit the bacon topping for vegetarian

You can prepare the lentil base a few days early, then rewarm and finish with cheese before serving


  • 2 yellow onions, cut into thin slices
  • 1 tbs butter or ghee
  • 1 tbs olive oil
  • 1 tsp kosher salt or to taste
  • freshly ground black pepper to taste
  • 1 Tbs dry sherry, vermouth, or white wine
  • 2 cloves garlic (we prefer black garlic but regular works too)
  • 3/4 cup dried farro
  • 1/3 cup dried lentils (any variety but green)
  • 2-3 sprigs fresh thyme
  • 3 cups vegetable broth plus more if needed
  • 1 cup coarsely grated gruyere cheese
  • 2 Tbs crispy fried bacon or lardón (GARNISH) (Omit for vegetarian)


  • In a deep sauté pan (ideally one that's overnproof), heat the butter and olive oil over medium heat.
  • Add the onions.
  • Toss to coat them in the butter and cover the pan.
  • Reduce the heat to medium-low and let the onions slowly steep for 15-20 minutes.
  • Uncover the pot, reaise the heat to medium-high and stir in the salt
  • Continue to cook, stirring every few minutes until the onions are brown, soft, and sweet, about 20 minutes.
  • Once the water has cooked off, reduce the heat to medium.
  • Preheat the oven to 375ºƒ
  • Add the garlic to the onion and cook, stirring, one minute.
  • Add the sherry or wine and cook until it disappears.
  • Add the farro and cook for 2 minutes.
  • Add the lentils, broth, and whole sprigs of thyme.
  • Bring to a simmer.
  • Adjust seasoning and add the black pepper.
  • If your pan isn't oven proof, transfer to a casserole dish.
  • Cover the pan or casserole and bake about 30 minutes.
  • Stir the mixture and bake another 20-30 minutes, until the lentils and farro are tender. If the liquid has been absorbed as the halfway point, add a splash more broth.
  • remove the thyme sprigs.
  • Sprinkle the dish with gruyere and broil until browned on top
  • Top with crumbled crispy bacon or lardón when serving.



  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
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