Picante Onion Soup

• 3 cups onions, thinly sliced (prefer Texas 1015 or other sweet onion)
• 1 clove garlic, minced
• 1/4 cup butter or 1/4 cup margarine
• 2 cups tomato juice (or can sub 1 c. tomato sauce and 1 c. water)
• 1 (10 1/2 ounce) can beef broth (or vegetable broth for non-meat eaters!)
• 1 (10 1/2 ounce) can water
• 1/2 cup picante sauce (you choose the heat)
• 1 cup crouton (plain or seasoned)
• 4 ounces monterey jack cheese, shredded

1. Cook onions and garlic in butter in a large saucepan, over medium-low heat until tender and golden brown.
2. Stir frequently, about 20 minutes.
3. Stir in tomato juice, broth, water, and picante sauce.
4. Bring to a boil.
5. Reduce heat.
6. Simmer uncovered, about 20 minutes more.
7. Serve with the croutons and cheese.

onions, clove garlic, butter, tomato juice, beef broth, water, picante sauce, cheese

Taken from www.food.com/recipe/picante-onion-soup-87805 (may not work)