Bulgur Noodles

Heat 2 tablespoons of the oil in a medium-sized skillet. Add 3 cups of the minced onion, and cook them over high heat, stirring occasionally. After about 10 minutes, salt the onions lightly and turn the heat to medium-low. Keep them cooking while you proceed.

Heat another tablespoon of oil in a heavy nonstick saut pan or Dutch oven. Add the remaining cup of onion and cook over medium heat, stirring, for about 5 minutes.

Add the spaghetti or vermicelli, and saut for about 10 minutes. You might need to drizzle in small amounts of additional oil if it begins to stick.

Add the bulgur to the pasta and stir for a few minutes, then pour in the broth. Bring to a boil, cover and lower the heat to a simmer. Open the lid after about 15 minutes, and fluff from the bottom of the pan with a fork.

Cover again, and cook for about 10 more minutes. Leaving the cover on, remove the pan from the heat and let sit for about 10 minutes longer. (By the way, the panful of onions has been slowly cooking away this entire time, right? Just checking.)

Transfer the bulgur mixture to a bowl, fluff with a fork and add salt to taste. Finally, remove the panful of onions from the stove and scrape every last bit into the bulgur and noodles. Stir until well combined and serve right away.

This also tastes good warm or at room temperature. In fact, it's very hard to stop eating at any temperature. Makes 6 cups.