Lentil, onion and pearl barley casserole

Ingredients for 6 servings:

• 1 kg onion(s), sliced
• 30 g butter
• 1 tbsp olive oil
• some sea salt and pepper from the mill
• 2 tbsp white wine, dry or sherry
• 5 garlic cloves, chopped
• 250 g pearl barley, farro or whole grain rice
• 150 g lentils, dried
• 2 sprigs of thyme
• 1 ½ liters vegetable broth
• 200 g grated cheese, e.g. gratin cheese, medium-aged Gouda, Gruyère…

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Heat the butter and oil in an ovenproof dish over medium heat. Add the onions and brown for 20 minutes, stirring occasionally. Add about 2 tablespoons of salt. Stir frequently for the next 20 minutes until the onions are nicely browned. When the liquid stops, reduce the heat. Add the garlic and fry for 1 minute. Deglaze with the white wine and stir until the liquid has evaporated. Add the pearl barley and lentils and fry briefly. Then add almost all of the stock and bring to a simmer. Season with salt and pepper. Add the thyme sprigs or dried leaves. Cover the pot. Place in a preheated oven at 180-200°C (top/bottom heat). Check after 45 minutes whether the pearl barley and lentils are tender. If not, add more stock and wait another 15 minutes. The consistency should be close to that of a risotto. Remove the thyme sprigs and scatter the cheese over the contents of the dish. Return to the oven uncovered. The casserole is ready when the cheese is bubbling and browning nicely. Serve with toasted slices of white bread. The casserole will keep in the refrigerator for several days.