Chop the onion across the grain into 1 cm slices.
Lightly season the chicken drumettes in salt and pepper, then brown the surface in a frying pan.
Put the drumettes, onion, tomato juice, water, and consomme in a deep sauce pan or pot, bring to a boil on high heat, skim off scum, reduce to medium to low heat, and simmer for 40 to 50 minutes.
Season with salt and pepper. Transfer to a serving dish, top with grated cheese and parsley, then serve.
Story Behind this Recipe
My younger sister made this for me and so I reinterpreted her recipe a bit.
When using tomato juice containing salt, you don't need to add any for seasoning. Although it's troublesome, I recommend taking the extra effort to brown the surface of the chicken to tone down the odor of the meat.