Ingredients
3/4 cup dried minced onion1/3 cup beef bouillon granules1/4 cup onion powder1/4 teaspoon sugar1/4 teaspoon celery seedFOR ONION SOUP:4 cups waterFOR ROASTED POTATOES:6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes1/3 cup olive oilFOR ONION DIP:2 cups sour creamAssorted raw vegetables, chips or crackers
Preparation
Combine the first 5 ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (20 tablespoons total).
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: 4 servings.
To prepare roasted potatoes: Preheat oven to 450°. In a large bowl, toss potatoes and oil. Sprinkle with 5 tablespoons onion soup mix; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake, uncovered, until tender, 35-40 minutes, stirring occasionally. Yield: 6 servings.
To prepare onion dip: In a bowl, combine sour cream and 5 tablespoons onion soup mix; mix well. Cover and refrigerate at least 2 hours. Serve with vegetables, chips or crackers. Yield: 16 servings.
