3 medium onions, thinly sliced
2 Tbsp olive oil
1 cup medium or coarse kasha (buckwheat groats)
1 large egg
8 oz sliced cremini or white button mushrooms
2-1/2 cups chicken broth (homemade or low-sodium store-bought)
Fresh black pepper
Kosher salt (if using homemade broth)
In a 3-quart slow cooker, stir the onions and olive oil together. Cook on HIGH for 2 hours, stirring once. The onions should begin to brown here and there.
In a small bowl, toss the kasha with the egg to coat all of the grains, then add it to the slow cooker along with the mushrooms, broth, and 1/2 teaspoon of black pepper. Stir everything together.
Cook on HIGH for 40-45 minutes, stirring once or twice, or until the liquid is absorbed and the kasha is soft.
Serve as a side dish to any roast or grilled meat or fish.