|Potatoes||1 Pound (500 Gram)|
|Onions||2 (Good Sized)|
|Stock||1⁄2 Pint (Use Good Quality, 250 Milliliter)|
|Butter||1 Ounce (25 Gram)|
1) Slice the onions.
2) In a pan, heat butter and cook onions without browning. Transfer into an ovenproof dish.
3) Peel and slice the potatoes and add with the onions.
4) Sprinkle with salt and pepper.
5) Add in the stock and the butter and place in oven for about an hour at 375°F (190°C), Gas Mark 5.
6) Garnish with chopped parsley and serve.