It is hard to beat onions and potatoes.  This recipe makes them even better with butter and onion soup mix.
INGREDIENTS:

• 2 lbs russet potatoes, scrubbed, cut into wedges
• 2 onions, cut into chunks
• 1/3 c olive oil
• 1/2 cup (1 stick) butter, melted
• 1 envelope onion soup mix (1.2 oz – 1 heaping Tab.)

Directions: 

1. Preheat oven to 450°.
2. Combine all ingredients in large roasting pan.
3. Toss well.
4. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes.
5. Season potatoes to taste with salt and pepper.

Serves: 8

Source:  Epicurious – Bon Appetite, October 1992, Carol Rock