THREE-ONION FARRO SOUP
A French onion-style soup that ditches the croutons for hearty farro.
Provided by Food Network Kitchen
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
ONE-POT FRENCH ONION FARRO
With tender-cooked farro grains and French onion flavors, this easy one-pan favorite is like a cross between risotto and French onion soup. Serve with Gruyere-topped crostini and a fresh sprig of thyme and we're talking swoon-city. For a vegan version, just omit the gruyere - still absolutely delicious!
Provided by Kare for Kitchen Treaty
Time 1h10m
Number Of Ingredients 16
Steps:
- Set a large pot over low heat. Add the olive oil and the onions. Cook, stirring once every 5 minutes or so to scrape up the brown bits from the bottom, until softened and golden brown, about 40 minutes. If the onions start to burn, lower the heat until they're cooking well but not burning.
- Once the onions are caramelized, add the garlic. Cook, stirring occasionally, for one minute.
- Add the wine, stirring until all of the brown bits are scraped up from the bottom of the pan (deglazing). Add the broth, farro, thyme, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir. Increase heat to medium-high to bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, until thickened and the farro is tender, 20-30 minutes. If the liquid cooks off before the farro is cooked through, add more broth, 1/2 cup at a time, until cooked. Stir in or top with parsley if desired.
- While the farro simmers, make the crostini. Set the slices of baguette on a baking sheet. In a small bowl, stir together the olive oil and salt. Using a pastry brush, brush both sides of the bread with the oil. Sprinkle individual crostini with Gruyere cheese, if using. Broil on high until toasted and golden brown, 2-5 minutes (the time really depends on your individual broiler. Watch carefully - they can burn fast!)
- To serve, spoon farro into bowls or onto a plate. Top with crostini.
MUSHROOM AND FARRO SOUP
A nice, warming, veggie-filled soup that makes a great weeknight meal.
Provided by Kim
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large pot over medium heat. Add mushrooms, onion, carrot, celery, and garlic. Cook, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
- Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
- Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 38.7 g, Fat 5.7 g, Fiber 2.9 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 403.2 mg, Sugar 5.3 g
OLD-FASHIONED ONION SOUP
This is a very tasty soup and very easy to make!!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
- Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 28.8 g, Cholesterol 30.5 mg, Fat 12.8 g, Fiber 3.4 g, Protein 7.3 g, SaturatedFat 7.7 g, Sodium 660 mg, Sugar 8.2 g
TUSCAN FARRO SOUP
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
- Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 13 grams, Fiber 16 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 15 grams
FARRO AND BEAN SOUP
This is a thick, hearty Tuscan-inspired potage with farro and beans. Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany. The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta. The pancetta can be left out for a perfectly delicious vegetarian version.
Provided by Martha Rose Shulman
Categories soups and stews, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Combine beans and farro in a bowl and cover with 1 1/2 quarts water. Soak for 4 to 6 hours, or overnight.
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot or casserole over medium heat and add half the pancetta, if using, and half the onions. Cook, stirring often, until tender, about 5 minutes, and stir in half the garlic. Cook, stirring, until garlic is fragrant, about 30 seconds.
- Add beans and farro, along with the soaking water. Add another 1 1/2 quarts water and bouquet garni and bring to a gentle boil. Skim foam, reduce heat, cover and simmer 1 hour.
- Meanwhile, heat the remaining olive oil in a heavy skillet and add pancetta. (If not using pancetta, add the remaining onion and the carrot, celery and leeks now.) Cook, stirring often, until pancetta releases some of its fat. Add the remaining onion, and carrot, celery and leeks. Add a generous pinch of salt and cook, stirring often, until vegetables are tender, 5 to 8 minutes.
- Stir in the remaining garlic and the sage. Cook until garlic is fragrant, about 30 seconds to 1 minute, add the tomatoes and juice, and salt to taste. Cook, stirring, until tomatoes have cooked down slightly and the mixture is very fragrant, about 10 minutes. Stir into the beans and farro and mix well.
- Add the tomato paste and salt to taste. (You will need a generous amount.) Continue to simmer 30 to 45 minutes, or until beans and farro are very tender and the soup thick, almost creamy. Add pepper, taste and adjust salt. Remove bouquet garni.
- Stir in the parsley and additional chopped sage if desired. Serve with a drizzle of olive oil and a sprinkling of Parmesan over each bowl.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 494 milligrams, Sugar 7 grams
CLASSIC FRENCH ONION SOUP
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. -Lou Sansevero, Ferron, Utah
Provided by Taste of Home
Time 2h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer., Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. , Meanwhile, preheat oven to 400°. Place baguette slices on a baking sheet; brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic. , To serve, place twelve 8-oz. broiler-safe bowls or ramekins on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
Nutrition Facts : Calories 172 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 773mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
More about "onion soup style farro recipes"
TUSCAN FARRO SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (44)Calories 172 per servingCategory Soup
FARRO SOUP (RECIPE) - THEMEDITERRANEANEATS.COM
From themediterraneaneats.com
FARRO AND ESCAROLE SOUP RECIPE | BON APPéTIT
From bonappetit.com
CABBAGE SOUP WITH FARRO AND ONION | WITH SPICE
From withspice.com
HOMEMADE FRENCH ONION SOUP - SPEND WITH PENNIES
From spendwithpennies.com
MUSHROOM-FARRO SOUP RECIPE | BON APPéTIT
From bonappetit.com
THREE-ONION FARRO SOUP | PUNCHFORK
From punchfork.com
COMFORTING CABBAGE, ONION, AND FARRO SOUP RECIPE | EAT YOUR …
From eatyourbooks.com
HOW TO MAKE FRENCH ONION SOUP - ALLRECIPES
From allrecipes.com
MY GRANDMA’S 3-INGREDIENT DINNER IS EMBARRASSINGLY
From allrecipes.com
MEDITERRANEAN DIET: EASILY FLAVOR FOOD WITH EXPERT TIPS | CNN
From cnn.com
CHICKEN SOUP WITH FARRO AND VEGETABLES - RACHEL COOKS®
From rachelcooks.com
SIMPLE COMFORT SOUP {VEGETABLE FARRO} - INSPIRED EDIBLES
From inspirededibles.ca
FARRO SOUP WITH HEARTY VEGETABLES - JESSICA GAVIN
From jessicagavin.com
COOKS' EXCHANGE: TASTY DISHES, DIPS — AND AN ONION SOUP MIX
From madison.com
RUSTIC FARRO SOUP WITH SAUSAGE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
A SIMPLE, SLIGHTLY SPICY SPINACH & CHICKPEA SOUP - NZ HERALD
From nzherald.co.nz
ONION SOUP-STYLE FARRO RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love