Kasha with Golden Brown Onions

The classic Eastern European kasha dish and, with its deeply browned onions, warm tasting and wonderful. Many people toss their kasha with an egg before cooking, because it keeps the grains separate. But toasting it in oil accomplishes the same goal—take your pick. (Without either, the kasha will become mushier, which is fine too.)

3 cups chopped onion

3 tablespoons neutral oil, like grapeseed or corn

1 egg or 2 more tablespoons neutral oil, like grapeseed or corn

1 cup kasha

Salt and freshly ground black pepper

2 cups chicken, beef, or vegetable stock or water, warmed

1 to 2 tablespoons butter (optional)

• Put the onion in a large skillet with a lid over medium heat. Cover the skillet and cook for about 15 minutes, until the onion is dry and almost sticking to the pan. Add the 3 tablespoons oil, raise the heat to mediumhigh, and cook, stirring, until the onion is nicely browned, another 15 minutes or so.
• Meanwhile, if you’re using the egg, beat it, then toss it in a bowl with the kasha. (If not, proceed to Step 3.) Put the mixture along with some salt and pepper in a heavy, large, deep skillet over medium-high heat. Cook, stirring, until the mixture smells toasty, about 3 minutes. Proceed to Step 4.
• If you’re using the 2 tablespoons oil instead of egg, put it in a heavy, deep skillet over medium-high heat. When hot, add the kasha, along with some salt and pepper, and cook, stirring, until the mixture smells toasty, about 3 minutes.
• Turn the heat to a minimum, carefully add the stock, and stir once. Cover and cook until the liquid is absorbed, about 15 minutes. Turn off the heat. Stir in the onion, taste, and adjust the seasoning. Serve or let the kasha sit for up to 30 minutes before serving.
• When you’re ready to serve, fluff with a fork, adding the butter if you like at the same time.

MAKES: 4 servings

TIME: 30 minutes