Name: Three-Onion Farro Soup
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 medium leeks (white and tender green parts), sliced into half-moons, washed; 2 large onions, sliced into half-moons; 1 bunch scallions, sliced, white and green parts separated; Kosher salt and freshly ground black pepper; 1 cup pearled or quick-cooking farro; 1/2 cup white wine; 4 cups chicken broth; 2 cups beef broth; 1 tablespoon Worcestershire sauce; 2 fresh or dried bay leaves; 1 cup grated Gruyere (about 4 ounces)

Directions

Melt the butter in a Dutch oven over medium heat. Add the leeks, onions, scallion whites, 1 1/2 teaspoons salt and a couple turns of pepper. Cover and cook, stirring every 4 or 5 minutes, until the onion is very soft, about 15 minutes. Uncover, increase the heat to medium-high, and cook, adjusting the heat as necessary and stirring often, until golden brown, 35 to 40 minutes more. (Loosen and scrape up any browned onion with a splash of water as necessary.)
Stir in the farro and wine and bring to a boil, scraping up any brown bits on the bottom of the pan. Add the chicken broth, beef broth, Worcestershire, bay leaves and 2 cups water and bring to a boil. Reduce the heat and simmer until the farro is tender, about 15 minutes. Discard the bay leaves.
Preheat the broiler to high with a rack set 4 inches from the heat source.
Divide the soup among flame-proof serving bowls and sprinkle evenly with the Gruyere. Broil until the cheese is melted, 3 to 4 minutes. Sprinkle with the scallion greens and serve.

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Three-Onion Farro Soup

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