French Onion Au Jus Soup

Blanketed under toasted bread slices and melted cheese, this classic starts with a package of au jus gravy mix!

Each year Tone's sponsors various divisions in the Iowa State Fair's Food Department.  This recipe is a winner from the 2001 fair! 

Makes 4 appetizer OR 2 main dish servings

PREP/COOK TIME:  45 minutes 

2 tablespoons butter or margarine
2 cups thinly sliced sweet onions
1/2 teaspoon cracked pepper
1 teaspoon Italian seasoning
2 tablespoons Marsala OR Madeira wine
1 package (about 0.75 ounces) au jus gravy mix
2 cups water
4 slices baguette bread, toasted
1 cup (4 ounces) mozzarella cheese, shredded

Melt butter in a large skillet over medium heat.  Add onions, pepper, and Italian seasoning.  Cook and stir to caramelize onions for about 25 minutes. 

Add wine , au jus mix, and water; increase heat to medium-high and cook for 5 minutes. 

Pour into individual soup crocks.  Top each with baguette and 1/4 cup mozzarella cheese.  Place under broiler to melt cheese; about 2 to 3 minutes.  Serve immediately.
 

Nutrition information per serving (1/4th of recipe): calories 292; total fat 13 g; saturated fat 7 g; cholesterol 31 mg; sodium 779 mg; total carbohydrate 31 g; dietary fiber 3 g; protein 10 g