Peel the onion and cut it into small cubes.

Put the oil in a thick-bottomed pan and heat up.

Add onions and sauté them until ready.

Put bulgur in the pan and stir.

Add water and broth. Season with pepper. Add salt if you are not using broth, which in itself contains salt. Stir.

Cook over low heat and under lid approx. 20 minutes.

Taste and let the bulgur arrow rest for approx. 10 minutes before serving.

You can possibly spice up the taste by frying vegetables - eg squash, onions, scallions and peppers - and then mix in the bulgur pilaf. Burgur pilav goes well with oven-baked salmon and beans in tomato.