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Picante Onion Soup

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Ingredients
  Thinly sliced onions 3 Cup (48 tbs)
  Garlic 1 Clove (5 gm), very finely chopped
  Butter/Margarine 4 Tablespoon
  Tomato juice 2 Cup (32 tbs)
  Canned condensed beef broth 10 1⁄2 Ounce (1 Can)
  Water 10 1⁄2 Ounce (1 Soup Can)
  Picante sauce 1⁄2 Cup (8 tbs)
  Unseasoned croutons 1 Cup (16 tbs)
  Shredded monterey jack cheese 4 Ounce (1 Cup)
Directions

Place the onions, garlic and butter in a 3-quart saucepan.
Cook over medium-low heat for about 20 minutes, stirring frequently, until the onions are tender and golden brown.
Stir in the tomato juice, broth, water and picante sauce; bring to a boil.
Reduce the heat and simmer, uncovered, for 20 minutes.
Ladle the soup into bowls and sprinkle with the croutons and cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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