Warm Farro Salad with Sherry Glazed Onions

1. In large, heavy saucepan, combine farro, water or stock, cider and bay leaf; add pinch of salt. Over high heat, bring to a boil. Cover and reduce heat to medium-low; simmer about 20 minutes or until farro absorbs water. 
2. Remove farro from pot; spread on tray to cool. Toss farro with 2 tablespoons olive oil to prevent sticking.
3. Mince onion finely. In saute pan, heat 2 tablespoons olive oil over medium heat. Stir in onions; cook 5 minutes or until translucent. Reduce heat slightly and cook until onions become slightly brown. 
4. Stir 1 cup sherry into onions. Cook until sherry is absorbed, stirring constantly. Add remaining 1 cup sherry; season with a pinch of salt and pepper, if desired.  Cook until onions are slightly caramelized and sherry is reduced; stir in sherry vinegar. Remove from heat; stir in thyme.
5. In serving bowl, combine farro and onion mixture. Stir in additional olive oil if needed. Stir in half the minced parsley; sprinkle remaining parsley on top. Serve immediately, or at room temperature.

Photo courtesy of National Onion Association