Picante Onion Soup(Makes 6 Servings)

• 3 c. thinly sliced onions
• 1 clove garlic, minced
• 1/4 c. butter or margarine
• 2 c. tomato juice
• 1 (10 1/2 oz.) can condensed beef broth
• 1 soup can water
• 1/2 c. Pace picante sauce
• 1 c. unseasoned croutons (optional)
• 1 c. (4 oz.) shredded Monterey Jack cheese (optional)
• additional Pace picante sauce

1. Place onions, garlic and butter in 3-quart saucepan. Cook over medium-low heat about 20 minutes, stirring frequently, until onions are tender and golden brown. Stir in tomato juice, broth, water and 1/2 cup picante sauce. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Ladle soup into bowls and sprinkle with croutons and cheese.
2. Serve with additional picante sauce.

onions, clove garlic, butter, tomato juice, condensed beef broth, water, picante sauce, croutons, shredded monterey jack cheese, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395402 (may not work)