Caramelised onion soup

Jack Daniel’s Original Barbecue Sauce and caramelised onion soup with mozzarella topped garlic baguette.

Serves 2 large bowls


SoupFor the soup:

2 tbsp olive oil
2 garlic cloves, peeled and crushed
2 onions large, peeled and sliced
2 tsp caster sugar
2 tbsp Jack Daniel’s Smooth Original Barbecue Sauce
1 bay leaf (optional)
425ml vegetable, beef or chicken stock
Sea salt and coarse ground black pepper

For the garlic baguette:

1 French baguette
2 garlic cloves, crushed
75g butter
Sea salt and coarse ground black pepper
Mozzarella or mature cheddar


For the soup:

Heat the oil in a medium sized pan. Add the garlic and cook gently for 1 minute without colouring.

Add the sliced onions and sugar to the pan. Cook, uncovered, over medium heat for 20 to 25 minutes or until the onion is tender, stirring occasionally.

Increase heat to medium-high and cook for a further 5 minutes until the onions are golden brown, fully softened and caramelised.

Add the Jack Daniel’s Original Barbecue Sauce, bay leaf and stock to the pan. Bring the soup to the boil and simmer for about 10 minutes. Season with salt and black pepper

For the garlic baguette:

Slice the baguette, mix the crushed garlic cloves with the softened butter and salt and pepper and spread over each slice. Bake in the oven for 5 minutes or until golden. Top with grated with cheese just before the end of cooking.

To serve, ladle soup into bowls and top each with a piece of cheese topped-garlic bread.

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