Kittencal's Buckwheat and Bow Tie Pasta

If you are a lover of buckwheat then you will love this dish! --- make certain to brown the onions very well and toast your buckwheat well also, it really make a huge difference in the flavor to this dish, and using another onion, won't hurt, add in lots of fresh ground black pepper --- I keep cooked browned onions in my freezer just to make this dish, it saves a lot of time, my family loves this, hope you do also ;-)

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil, divided
• 3  tablespoons butter
• 3  large onions, chopped
• 1  pinch cayenne pepper (optional or to taste)
• 1  teaspoon sugar
• 1 -2  tablespoon  fresh minced garlic
• 1 1⁄2 cups buckwheat groats
• 1  large egg, slightly beaten
• 3  cups hot chicken broth or 3  cups  boiled water
• 2  teaspoons fresh coarse ground black pepper (or to taste)
• 1 (8 ounce) package bow tie pasta, cooked and tossed with
• 1 -2  tablespoon  oil, to prevent sticking

Directions

1. Heat 3 tablespoons butter with 1 tablespoon oil in a large heavy skillet over medium heat (a large cast-iron skillet works great for this!) add in onions, cayenne pepper and 1 teaspoon sugar; cook stirring until the onions are well browned, this should take about 15 minutes (adding in the garlic the last 2 minutes of cooking) remove to a bowl and set aside.
2. To the same skillet heat 1 tablespoon oil over medium heat; add in buckwheat and egg; stir constantly until until the buckwheat is well toasted (this might take about 8-10 minutes).
3. Slowly add in hot broth or boiled water, mix with a spoon, then cover and simmer over low heat until all the broth is absorbed (about 10-15 minutes).
4. Return the onion/garlic mixture back to the skillet; mix to combine with the buckwheat.
5. Add in black pepper and season with salt.
6. Mix in the cooked bow-tie pasta.