1 large yellow onion
4 ounces bow-tie pasta
1/3 cup kasha (buckwheat groats)
2 teaspoons poppy seeds
Heat 2 tablespoons olive oil in a skillet. Slice onion into the thinnest rings possible. Cook over medium heat until onion becomes translucent. Turn heat down to medium-low and cook until onions are golden and very tender, about 7 minutes, stirring occasionally. Keep onions on the heat, continuing to stir now and then.
Bring a large pot of water to a boil (don’t turn on the heat under your pot until onions have cooked as above – you can’t cook the onions too much for this dish.) Cook the pasta and kasha together according to pasta instructions. Drain in a wire mesh strainer. Add to the onions. Stir in poppy seeds and additional 1 tablespoon olive oil.