Onion Soup-Style Farro

• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 2 tablespoons brandy or cognac
• 2 cups farro
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground pepper
• 1 1/2 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 cup grated parmesan cheese (about 1 ounce), plus a small piece of rind
• 1 cup grated gruyere cheese (about 4 ounces)
• 2 tablespoons roughly chopped fresh parsley

1. 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.
2. Add the onion and cook, stirring, until softened, about 5 minutes.
3. Add the brandy and cook until evaporated, about 2 minutes.
4. Add the farro, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the farro is coated, 2 minutes.
5. Stir in the chicken broth, 1 1/2 cups water, the bay leaf and the parmesan rind.
6. Bring to a boil, then stir in the grated parmesan.
7. Transfer the mixture to a 1 1/2-quart baking dish, cover with foil and bake until most of the liquid is absorbed and the farro is tender, about 40 minutes.
8. Remove from the oven; discard the bay leaf and parmesan rind.
9. Continue baking, uncovered, until all of the liquid is absorbed, about 5 more minutes.
10. Sprinkle with the grated gruyere; turn on the broiler and broil until melted and golden brown in spots, about 1 minute.
11. Top with the parsley.
12. Photograph by Linda Pug

unsalted butter, onion, brandy, farro, worcestershire sauce, kosher salt, chicken broth, bay leaf, parmesan cheese, gruyere cheese, parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/onion-soup-style-farro.html (may not work)