Picante Onion Soup Recipe
Ingredients
| Onions | 3 Cup (16 tbs), thinly sliced | |
| 1 clove garlic, very finely chopped | ||
| Butter/Margarine | 4 Tablespoon | |
| Tomato juice | 2 Cup (16 tbs) | |
| Beef broth | 1 Can (10oz), condensed | |
| 1 soup can water | ||
| Picante sauce | 1/2 Cup (16 tbs) | |
| 1 cup unseasoned croutons | ||
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
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.
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.
Chef
