2 onions, thinly sliced 
2 beef bouillon cubes 
2 tablespoons butter 
1 bay leaf 
4 medium potatoes, peeled and thinly sliced 
1/4 teaspoon ground thyme 
Salt & pepper to taste 
11/2 cups water 
snipped parsley 

In frying pan, cook onion in butter until yellow, but not brown. Add potatoes, water, bouillon, bay leaf, and thyme. Cover and simmer until potatoes are tender. Add salt and pepper to taste. Serves 2-4. 
 

I usually serve this dish with ham, but I think it tastes great with any kind of meat. I buy a precooked ham slice that can be heated in the oven, microwave or on the grill. Serve it with a salad or veggie and garlic bread. This makes a great first-night-in-camp meal.