Picante Onion Soup
|Thinly sliced onions||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), very finely chopped|
|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)|
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.