Classic Onion Soup Mix 3/4 cup dried minced onion 1/3 cup beef bouillon granules 1/4 cup onion powder 1/4 teaspoon sugar 1/4 teaspoon celery seed FOR ONION SOUP: 4 cups water FOR ROASTED POTATOES 6 medium potatoes (about 2 pounds), cut into 1/2-inch cubes 1/3 cup olive oil FOR ONION DIP: 2 cups (16 ounces) sour cream Assorted raw vegetables, chips or crackers Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Classic Onion Soup Mix cont. 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). 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. 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. To prepare Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008

	Classic Onion Soup Mix 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. Yield: 3 servings onion soup, 6 servings roasted potatoes or 2 cups onion dip. Printed from tasteofhome.com Sep 8, 2008 Copyright Reiman Media Group, Inc © 2008