Kasha Varnishkes

Ingredients

• 1 cup whole kasha (toasted buckwheat groats)
• 1 large egg
• 2 cups chicken stock or vegetable stock
• 8 oz farfalle (bowtie pasta)
• 3 large yellow onions, halved and thinly sliced
• 1/3 cup schmaltz (rendered chicken fat) or vegetable oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for garnish

Before you cook

• Halve and thinly slice the onions.
• Beat the egg in a small bowl.
• Measure out the dry kasha into a medium bowl.

Steps

1. Bring a large pot of salted water to a boil over high heat.
2. Melt the schmaltz in a wide skillet over medium-low heat.
3. Add the sliced onions and a pinch of salt to the skillet.
4. Cook the onions, stirring every few minutes, for 30 to 35 minutes, until deep golden brown and jammy.
5. Scoop out about a third of the onions and set them aside for topping, then remove the skillet from the heat.
6. Drop the farfalle into the boiling water.
7. Cook the pasta according to the package directions until al dente, about 11 minutes.
8. Drain the pasta, reserving 1/4 cup of the starchy water, and set both aside.
9. Pour the beaten egg over the dry kasha and stir until every groat is coated.
10. Heat a dry medium saucepan over medium-high heat.
11. Add the egg-coated kasha to the hot saucepan and cook, stirring constantly, for 2 minutes, until the egg dries onto the groats and they separate into individual grains.
12. Pour in the stock and bring to a boil.
13. Cover, reduce the heat to low, and simmer for 12 to 15 minutes, until the kasha is tender and the liquid is absorbed.
14. Fluff the cooked kasha with a fork.
15. Return the skillet of onions to medium heat.
16. Add the cooked kasha, drained pasta, and reserved pasta water to the skillet.
17. Toss everything together for 2 to 3 minutes, until well combined and heated through.
18. Season with the salt and pepper.
19. Spoon into bowls and top with the reserved caramelized onions and parsley.