Picante Onion Soup - cooking recipe

Ingredients

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

Preparation

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