Heat half the butter in a pan, add the onions and fry gently until golden. Add the stock.
Pick over the firik and bulgur. When the stock begins to boil, add the grains, cover the pan and cook for 5 minutes on high heat, 15-20 minutes on medium heat, thereafter on low heat until the firik and bulgur absorb all the liquid and holes form on the surface.
Heat the remaining butter in