From: Executive chef Adam Mali, Brasserie S & P, Mandarin Oriental, San Francisco. Yield: 4 servings.

2 cups farro
4 cups water
4 Tbsp. olive oil
2 cups sherry
1 large yellow onion, minced
1 sprig thyme, minced
to taste, salt
to taste, black pepper

Place farro with water in heavy-bottomed pot. Add a pinch of salt. Bring to a boil. Cover and simmer until water is absorbed by farro, about 20 minutes. Remove farro from pot; cool on tray. Toss with 2 Tbsp. olive oil to prevent sticking.

Mince onion finely. In a sauté pan, heat 2 Tbsp. olive oil over medium heat. Place onions in pan and stir; cook until translucent. Add minced thyme. Lower heat slightly and cook until onions become slightly brown. Add 1 cup sherry. Cook until sherry is absorbed, continually stirring. Add remaining 1 cup of sherry, and a pinch of salt and pepper if desired. Cook until onions are slightly caramelized and sherry is reduced.

In a bowl, mix farro and onion mixture and additional olive oil if needed. Serve immediately.

PHOTO: National Onion Association