1 egg, lightly beaten
1 cup whole roasted buckwheat groats
2 cups chicken stock or water
3 Tbs. schmaltz or margarine
1 cup onions, chopped
1/4 lb. egg bowtie noodles
1. Combine beaten egg, groats and salt to taste in a bowl. Mix thoroughly. Heat a heavy ungreased cast iron skillet over medium high heat. Add groats and toast, stirring frequently from the bottom to avoid sticking, until the grains separate and give off a nutty aroma. Remove from heat. Bring chicken stock or water to a boil in a heavy nonreactive saucepan. Slowly stir in toasted groats. Add 2 Tbs. schmaltz. Reduce heat to low, cover tightly cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork.
2. Heat 1 Tbs. schmaltz in a heavy nonstick skillet over medium heat. Cook onions 8-10 minutes, until softened but not brown. Meanwhile, boil noodles 8-10 minutes in a large pot of salted water until tender. Drain. Thoroughly combine noodles, onions and kasha in a bowl and serve.