Step 1

Heat oil in a 3- or 4-quart saucepan over medium heat. Sautee onions until golden and edges are slightly charred, about 10-12 minutes. Transfer from saucepan to a plate, scraping as much of the onion from the saucepan as possible.

Step 2

While onions are cooking, cook pasta according to package directions, drain and reserve. Beat egg in a small bowl. Add kasha and stir until kasha is well coated with egg. In the same pan used to cook the onions, heat kasha over medium heat, stirring constantly, until egg is cooked away and kasha separates into individual grains.

Step 3

Add chicken broth or water and bring to a boil. Reduce to a low simmer, cover and cook until kasha absorbs liquid, about 10 minutes. Remove from heat. Remove cover, add onions and pasta, recover, and let sit an additional 10 minutes. Season with additional salt and pepper to taste.