Irene Marie's Recipe

Picante Onion Soup

Category: Soups

3 cups thinly sliced onions
1 clove garlic, minced
1/4 cup butter or margarine
2 cups tomato juice
1 can (10.5 ounces) condensed beef broth
1 soup can water
1/2 cup picante sauce
1 cup unseasoned croutons (optional)
1 cup (4 ounces) shredded Monterey Jack cheese (optional)

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. Serve with additional picante sauce.

Note: 2 2/3 cups ready-to-serve beef broth may be substituted for the condensed beef broth and water.

Makes 6 Servings

From Joyce Lee Sproul of Pembroke Pines, Florida