Roasted Tomato and Caramelized Onion Farro Salad with Brown Butter

The first time I first made this salad was for my sister Madeleine's bridal shower and it was a delicious hit!  Everything in this salad from the tangy roasted tomatoes to the sweet caramelized onions and nutty brown butter makes my insides tingle with excitement and then when you combine all that deliciousness with a few other ingredients and Holy Moly it is awesome goodness!

Roasted Tomato and Caramelized Onion Farro Salad with Brown Butter
3 tablespoons butter
2 cups cherry tomatoes
1 tablespoon olive oil
A few good pinches of salt
A good pinch of crushed red pepper flakes
2 medium onions, coarsely chopped
1 tablespoon olive oil
1 tablespoon butter
3/4 teaspoon salt
2 tablespoons balsamic vinegar
1 cup farro
1 tablespoon olive oil
1/4 cup coarsely chopped parsley

Melt 3 tablespoons of butter in a small saucepan over medium-low heat.  It will melt, then foam, then turn clear golden and finally start to brown and smell nutty.  Stir frequently, scraping up any bits from the bottom as you do.  Keep your eyes on the butter; it burns very quickly after it browns.  Once butter is browned, place in a small bowl and set aside.

Place a rack in the center or the oven and preheat oven to 375 degrees F.  Place tomatoes on a baking sheet and drizzle with olive oil and a sprinkle of salt and chili flakes.  Bake for 15 to 20 minutes, or until the tomatoes have burst and are sizzling and golden brown.  Remove from the oven and set aside.

Place olive oil and butter in a large saucepan over medium heat.  Add chopped onions and toss to coat in fat.  Let the onions cook down for 5 minutes without stirring.  Toss after 5 minutes and allow to cook without stirring for another 5 minutes.  Add salt and toss.  Onions will begin to brown and break down.  Remove from heat and add balsamic vinegar.  Toss to coat all of the onions.  Return to heat and let onions cook down until deeply browned and will have a melty onion consistency.

Bring 5 cups of water to a boil in a large pot.  When the water boils, add a good pinch of salt.  Add farro and stir.  Cook farro until it is softened through and has a light al dente bite to it, about 20 minutes.  Drain farro in a strainer and return to the pot.  Toss farro with olive oil.  Add roasted tomatoes, caramelized onions, brown butter, and parsley.  Toss and serve warm or at room temperature. 

Recipe slightly adapted from Joy the Baker