Three-Onion Farro Soup

A French onion-style soup that ditches the croutons for hearty farro.
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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 45 min
  • Yield: 4 servings
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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)


  1. 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.)
  2. 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.
  3. Preheat the broiler to high with a rack set 4 inches from the heat source.
  4. 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.