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.
SPRING VEGETABLE-FARRO SOUP
This healthy vegetable soup gets a big flavor boost from a double dose of Parmigiano cheese. We use the Parmesan rind to give the broth a cheesy, umami punch!
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the pancetta and cook until browned and crisp, 7 to 8 minutes. Remove to a paper towel-lined plate, reserving the drippings in the pot. Add the spring onions (white and pale green parts) and carrots and cook, stirring, until tender, 2 to 3 minutes. Add the farro and cook, stirring to combine, about 1 minute.
- Add the chicken broth, 4 cups water, 1 teaspoon salt, a few grinds of pepper and the Parmesan rind; cover and bring to a simmer. Cook, partially covered and adjusting the heat if necessary, until the farro and vegetables are tender, about 8 minutes. Stir in the zucchini and snap peas and cook until tender, 3 to 4 more minutes. Stir in the basil and lemon zest; season with salt and pepper.
- Divide the soup among bowls. Top with the reserved spring onion greens, the grated parmesan, pancetta and a drizzle of olive oil; sprinkle with pepper.
Nutrition Facts : Calories 530, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 47 milligrams, Sodium 1267 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 25 grams, Sugar 8 grams
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.
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
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
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
LUCCAN FARRO SOUP (MARK BITTMAN)
A hearty winter soup from Mark Bittman. He tasted it on a recent trip to Lucca, a town in Tuscany. If you don't have farro, you can substitute with spelt or barley. The recipe was printed in New York Times (Dec. 18, 2008). You can also add a Parmesan rind for more flavour. Enjoy!
Provided by blucoat
Categories Grains
Time 1h45m
Yield 4 serving(s)
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.
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.
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