This recipe for oven-baked onions with lentils and farro is made for everyday cooking with just a little extra flavour. The steps stay straightforward, so you can easily adapt the dish to what you have at home.
Pay especially close attention to balance: something savoury, something fresh, and enough texture make all the difference. Add seasonings little by little and taste as you go.
Why this works so well
The base is simple: onions slowly caramelized, a splash of acidity for brightness, and hearty lentils with farro to bring it all together. In the oven, the flavours meld into something that is savoury, rounded and fresh all at once. It feels like comfort food, but not heavy—more like a dish you’ll want to make again and again because it fits so naturally into your week.
Ingredients (serves 4)
- Onions: 5–6 medium onions, thinly sliced into half rings
- Olive oil: 3–4 tbsp, plus extra for finishing (e.g. extra virgin olive oil with a soft, fruity finish)
- Butter (optional): 1 tbsp, for extra richness
- Garlic: 3 cloves, finely chopped
- Tomato purée: 1 tbsp
- Sherry vinegar: 1–2 tbsp (e.g. sherry vinegar with a warm, mellow acidity)
- Vegetable stock: 750 ml (warm)
- Lentils: 200 g (preferably green or brown lentils; not red)
- Farro: 150 g (or: spelt or pearl barley)
- Bay leaf: 1–2
- Thyme: 1 tsp dried or a few sprigs
- Salt & pepper to taste (extra good with salt with wild garlic for a gentle, green kick)
- To serve: yogurt or crème fraîche, a handful of parsley or dill, and optionally some grated hard cheese
Method
1) Take your time with the onions
Preheat the oven to 190°C. Set a large ovenproof pan or roasting dish over medium heat. Add olive oil (and butter if using) and add the onions with a pinch of salt. Cook for 15–20 minutes, stirring regularly, until the onions are soft and take on a deeper color. They don’t have to caramelize perfectly evenly—as long as they smell sweet and become a little sticky around the edges.
2) Build flavor in layers
Add the garlic and cook for 1 minute. Stir in the tomato purée and let it “fry” briefly until it darkens a little. Then deglaze with sherry vinegar: you’ll immediately smell how the dish brightens up. Scrape the browned bits loose with your spoon—there’s a lot of flavor in there.
3) Add the lentils, farro, and stock
Add the lentils, farro, bay leaf, and thyme to the pan. Pour in the warm stock and stir everything well. Bring to a boil and taste the liquid: it should already taste good now, because the grains and lentils will soak it all up later. Season with pepper and, if needed, a little extra salt.
4) Let the oven do the work
Put a lid on the pan (or cover it well). Place in the oven for 35–45 minutes, until the lentils are cooked and the farro has a bite. Stir once halfway through. Too dry? Add a splash of stock or water. Too wet? Leave it in the oven without the lid for the last 10 minutes so it thickens.
5) Finishing
Remove the bay leaf. Taste and finish with extra pepper, a small splash of olive oil, and a few drops of vinegar if you like a little tension. If you enjoy a subtle flavor boost: a pinch of Nicolas Vahé salt or spice mix can work beautifully here, as can a gentle finish with their oil—not overpowering, just a little more depth.
Serving tips (rest on the table)
- With something fresh: a spoonful of yoghurt or crème fraîche on top makes it creamy and brings out the sweetness of the onions.
- With something green: parsley or dill adds a bright, herby lift.
- With something crunchy: serve with toasted bread or crispy croutons.
- Table moment: spoon everything into deep plates and place a dish in the middle. On earthenware with a calm, matte look (think Bloomingville), this dish really shines—simple, warm, inviting.
Variations that always work
Make it a little richer
- Stir in 50–80 g of grated hard cheese at the end for extra savory depth.
- Add sautéed mushrooms for a deeper, earthier character.
Make it lighter and greener
- Stir in a few handfuls of spinach or kale just before serving; the residual heat is enough.
- Finish with lemon zest for a fresh, clean finish.
No farro at home?
- Use spelt or pearl barley instead (same idea, same calm).
- Or choose rice: then add a little less liquid and check it a bit more often.
FAQ
Can I adapt this dish to my own taste?
Yes. Think of it as a base: play with extra acidity (vinegar or lemon), herbs (thyme, oregano), or finishing touches (yogurt, cheese, fresh herbs) until it fits your evening perfectly.
Which variations go well with this recipe?
Mushrooms, spinach, roasted root vegetables, or a handful of cheese almost always work. A subtle herbal or salty finish from Nicolas Vahé can also make the flavors just a little sharper.
How do I make this dish suitable for weekdays?
Slice the onions in the morning and store them in a sealed container. You can also fully prepare the casserole and reheat it later; just add a splash of stock so it becomes creamy again.
Just a little more: cooking as a rhythm
This is not a dish that demands attention. It only asks for a little time—and gives you peace in return. As the onions slowly turn sweet and the oven takes care of the rest, your evening naturally shifts into a calmer pace. And when you taste it: soft, savory, with just enough freshness—then an ordinary weekday suddenly feels like something worth pausing for.
Also read: Want to read more about this topic? Then take a look at our article about spring and summer on your plate.
