In a large skillet, heat the high butter and olive oil, add chopped onion and saute over medium heat until golden brown. Pour buckwheat, roast a minute, then add salt and pour the broth. Bring to a boil, reduce heat, cover and simmer 15 minutes, until the porridge is ready. Do not forget to stir the dish being prepared.
Serve the porridge as a garnish for meat or fish dishes, or separately, heavily sprinkled with fresh dill.