These are an easy variation on roasted potatoes – and delicious!  If desired, you can add additional herbs such as parsley, oregano, marjoram, or basil.

Ingredients:

• 2 large onions, peeled and coarsely chopped
• 2 pounds baking potatoes, such as russets, unpeeled and cut into 2 inch chunks
• 1/2 cup olive oil
• 1/4 c butter, melted
• 1 (1 ounce) package onion soup mix (dry)Directions: 

1. Preheat your oven to 450°.
2. Combine the onions and potatoes in a 9 x 13 pan.
3. In a small bowl combine the oil, butter and soup mix.
4. Pour over vegetables and mix well.
5. Roast in the preheated oven for 30 minutes.
6. Reduce heat to 325°.
7. Bake, stirring frequently, an additional 40 minutes or until golden.

Serves:  6

Source: Take five – Orange County Register.  Ann Cook