Recipe

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• 3/4 cup dried minced onion
• 1/3 cup beef bouillon granules
• 1/4 cup onion powder
• 1/4 tsp sugar
• 1/4 tsp celery seed
• for onion soup:
• 4 cups water
• for roasted potatoes
• 6 medium potatoes (about 2 lb), cut into 1/2-inch cubes
• 1/3 cup olive oil
• for onion dip:
• 2 cups (16 oz) sour cream
• assorted raw vegetables , chips or crackers

• 1 Combine the first five ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).
• 2 To prepare onion soup: In a saucepan, combine water and 5 tablespoons onion soup mix. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Yield: 3 servings.
• 3 To prepare roasted potatoes: In a bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 35-40 minutes or until tender, stirring occasionally. Yield: 6 servings.
• 4 To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Refrigerate for at least 2 hours. Serve with vegetables, chips or crackers. Yield: 2 cups.