In a medium saucepan, bring your stock to a simmer.
In a large saucepan, heat 2 tablespoons oil over medium-high. Add the chopped onion + 1/2 teaspoon salt. Sweat until the onion is translucent but not browned, about 4-5 minutes.
Stir in the farro to the and cook for about 2 minutes to lightly toast the farro.
Carefully add the wine and stir constantly with a wooden spoon until the liquid is absorbed.
Start adding the boiling stock in 1 cup at a time, stirring ever few minutes until the liquid is absorbed; then add more stock repeating the process until all the stock us used and the farro is cooked (you will need to taste frequently to know when it is ready). Some farro takes longer to cook than others.