SWEAT the onion in a tablespoon of olive oil in a saucepan until soft and translucent. Add the farro and toast, then add 1 tablespoon of salt. Once fragrant, add the white wine and let the wine cook out. Once dry, add 1 cup of water waiting until the water is cooked out. Keep adding increments of 1 cup of water until the farro is tender. Cool and reserve.