1/2 c. butter and butter
2 tbsp. instant minced onion
1 tbsp. instant beef bouillon
1 tsp. parsley flakes
1/4 tsp. onion powder
2 c. Bisquick baking mix
1/2 c. cold water

Heat oven to 425 degrees. Mix butter, onion, bouillon, parsley and onion powder in saucepan. Heat until butter is melted and bouillon is dissolved; cool slightly. Pour about half of the butter mixture into round layer pan, 9 x 1 x 1/2 inch. Spread onions evenly in pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Drop dough by teaspoonsful onto butter mixture in pan, drizzle with remaining butter mixture. Bake until golden brown about 12 minutes. Invert pan on heat proof serving plate Leave pan over rolls a few minutes. About 2 dozen rolls.