1 lg. can tomato juice
2 cans (College Inn) beef stock
1 lg. onion, thinly sliced
3 tbsp. butter
1 med. jar Pace picante sauce (mild, med. or hot - depending on your taste)
Monterey Jack cheese, shredded

Melt butter in large pot. Add onion, simmer until onions are soft. Add broth and juice. Stir well. Add picante sauce. Simmer 30 minutes. When serving, add cheese to each serving bowl.