Place half of the onions over the bottom surface of your roasting pan. Place veal on top of onions. Sprinkle onion soup mix all over the meat, allowing some to fall to bottom of pan. Do the same thing with the garlic powder, paprika, thyme, salt and pepper-allow a bit to fall to bottom of pan.. Cover the roasting pan and place in the oven, cooking for about 1 hour per kilo (2.2 lbs. ) basting every 30-40 minutes. If pan becomes too dry, add some water (or wine) to allow for moist cooking and the creation of a flavorful sauce.