Sauté onions in one to two tablespoons of oil or schmaltz. Remove to a plate.

In the same pan, toast the kasha in one tablespoon of oil or schmaltz until aromatic.

Cook the varnishkes as directed on the box.

When the kasha is toasted, add boiling water or chicken stock. Cook on medium low until the water has boiled out.

Drain the varnishkes. Mix in with the kasha.

Add onions to the kasha and varnishkes. Mix until well combined.

Add salt to taste.