• In a medium bowl, mix together cheese, parsley, Worcestershire sauce, salt, and pepper. Set bowl aside.
  1/2 cup shredded cheddar cheese, 2 tablespoons fresh minced parsley, 1 tablespoon Worcestershire sauce, 1 pinch black pepper, 1 pinch salt
• Take two large pieces of aluminum foil (20 inches by 20 inches) and stack them together. If the foil you're using is rectangular in shape, stack the foil so that the pieces form an X.
• Arrange sliced potatoes and onions in the center of the foil in a short, even layer. Lift up and gently pinch the edges of the foil so it forms a bowl around the potatoes and onions.
  5 medium potatoes, 1 medium onion
• Drizzle chicken broth on top of potatoes and onion, then spoon on the cheese mixture. Top with thin slices of butter.
  1/4 cup chicken broth, 1/2 cup unsalted butter
• Pull up the edges of the foil and pinch them together to form a sealed foil packet. If needed, place another piece of foil on top to help close all the gaps.

For cooking on the grill or campfire

• Heat grill to medium coals.
• Place prepared foil packet on the grill and cook for 35-40 minutes or until potatoes are tender.

For cooking in the oven

• Preheat oven to 400 degrees F.
• Place prepared foil packet on a baking sheet. Bake for 40 minutes or until potatoes are tender.