Roasted Onions and Potatoes

2 lbs potatoes, scrubbed and cut into wedges
envelope onion soup mix
2 onions, cut into chunks
1 tsp dried thyme,
1/3 cup olive oil
1 tsp dried oregano,
¼ cup butter, melted
1 tsp dried marjoram

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

Serves 8