Kasha Varnishkes with Onions

Instructions

1. 1

   Cook the pasta in a large pot of generously salted boiling water according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta well and set aside.

2. 2

   While the pasta cooks, heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25 minutes, until the onions are soft, sweet, and a deep golden-brown color. Once caramelized, remove the onions from the skillet and set aside.

3. 3

   In a small bowl, whisk the egg. Add the dry kasha and stir until every grain is thoroughly coated. Place the same skillet used for the onions over medium heat. Add the egg-coated kasha and cook, stirring and breaking up clumps constantly, for 3-4 minutes until the grains are dry, separate, and emit a nutty, toasted aroma.

4. 4

   Carefully pour the hot broth over the toasted kasha—it will sizzle and steam. Stir in the remaining salt and black pepper. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting, cover the skillet tightly, and let it simmer for 10-12 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.

5. 5

   Remove the skillet from the heat and let it stand, still covered, for 5-10 minutes. Uncover and gently fluff the kasha with a fork. Add the cooked bow-tie pasta and the caramelized onions to the skillet. Gently toss everything together until well combined. If the dish seems dry, add a splash of the reserved pasta water. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve warm.