1 lg. onion, finely chopped
1/4 c. butter
1 c. Bulgur (coarse grain wheat) ground
2 1/4 c. hot chicken broth
2 tbsp. parsley, chopped
Salt & pepper to taste

Saute onions in butter until transparent. Add remaining ingredients. Bring to a boil then simmer, covered for 30 minutes. Turn off heat and let stand 10 minutes.