Spelt with caramelized onions

Ingredients:

• 2 tbsp. brandy or cognac
• 2 tbsp spelt
• 1 tbsp Worcestershire sauce
• 1.5 cups lightly salted chicken broth
• 1 bay leaf
• 1/4 cup grated Parmesan (about 30g) + a small piece of rind
• 1 cup grated Gruyere (about 100 g)
• 2 tbsp chopped fresh parsley
• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 200°C.
2. In a medium saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the cognac and cook until evaporated, about 2 minutes. Add the spelt, Worcestershire sauce, 1/2 teaspoon salt, and some freshly ground black pepper and cook, stirring, for 2 minutes to coat the spelt. Stir in the chicken broth, 1 1/2 cups water, bay leaf, and Parmesan rind. Bring to a simmer, then stir.
3. Transfer everything to a 1.5-quart ovenproof baking dish, cover with foil, and bake until most of the liquid is absorbed and the spelt is tender, about 40 minutes. Remove the bay leaf and Parmesan rind.
4. Continue baking, uncovered, until all the liquid is absorbed, another 5 minutes. Sprinkle with grated Gruyere. Turn the oven to broil and broil until the cheese is melted and browned in spots, about 1 minute. Sprinkle with parsley.