“I believe this was a Pace Picante sauce recipe, but you can use any brand. A nice twist on onion soup!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 3 cups onions, thinly sliced (prefer Texas 1015 or other sweet onion)
  • 1 clove garlic, minced
  • 14 cup butter or 14 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
  • 12 cup picante sauce (you choose the heat)
  • 1 cup crouton (plain or seasoned)
  • 4 ounces monterey jack cheese, shredded

Directions

  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.

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