Instructions: In nonstick 12-inch skillet, heat 2 tablespoons olive oil over medium heat. Add onions and cook 1 hour or until tender and deep golden brown, stirring occasionally. Add chicken broth and cook 1 minute, stirring. (Recipe can be prepared up to this point a day ahead. Cover and refrigerate onions until ready to use.)

Preheat oven to 375 degrees F. In large bowl, toss potato slices with salt, pepper, and onion mixture. Transfer potato mixture to shallow 3 1/2-quart casserole or 13- by 9-inch glass baking dish. Cover casserole and bake 1 hour to 1 hour 15 minutes, until potatoes are fork-tender.

Meanwhile, in same skillet, heat remaining 1 teaspoon olive oil over medium-high heat. Add bread crumbs and cook 5 minutes or until toasted, stirring occasionally. Remove skillet from heat; stir in parsley.

To serve, uncover gratin and sprinkle with bread-crumb mixture.

I had this alongside my steak tonight and it was wonderfull. It takes some time though, so dont try to do this on a work night.

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