Garlic Bread Hot Dogs with Bourbon and Cola Onions

Serves: Two people

Cooktime: Two hours

Hot dogs in a garlic bread baguette with bourbon and cola caramelised onions – they may be the opposite of healthy, but they are so tasty and so easy. I serve these with my American Style Potato Salad which can be viewed by clicking here.

Garlic Bread Baguette Ingredients:

  • Two part-baked baguettes
  • 100g of salted butter
  • A good handful of parsley – I prefer flat leaf however curly parsley does also work
  • 12 cloves of garlic
  • One teaspoon of olive oil
  • Salt and black pepper
  • Six tablespoons of pecorino cheese (similar to parmesan, but vegetarian)

Bourbon and Cola Caramelised Onions Ingredients:

  • One large white onion
  • A teaspoon of vegetable oil
  • Boiled water
  • Henderson’s Relish or Mushroom Ketchup (both good vegetarian alternatives to Worcestershire sauce)
  • Tabasco sauce
  • Salt and black pepper
  • One to two shots of bourbon (depending on how strong you want the taste) – I use Jack Daniels
  • A can or around 300ml of full fat cola

Assemble Ingredients:

  • Four American style hot dogs – I used Fry’s Meat Free Smoked Hot Dogs (vegan friendly)
  • Ketchup (optional)
  • American mustard (optional)
  • Two teaspoons of fresh diced white onion (optional)

Scroll down, under the photos, for the recipe


  • Finely slice most of the onion – keep about two teaspoons aside of diced onion for garnishing the hot dog later
  • Warm the vegetable oil in a small pan before adding the onions – fry them for about two minutes or until they have softened. If they start sticking to the pan, add a splash of the water
  • Add the Henderson’s Relish, some salt and pepper, the tabasco sauce and stir it all together
  • Cover the onions with a pint of boiling water. Bring them to the boil before turning them down and leaving them to simmer – this can take between 30 minutes and an hour. Remember to stir them from time to time (you can cook them on a higher heat but they won’t be as silky)
  • While the onions are simmering, peel and finely mince the garlic
  • Put the parsley in a mug or a jug and use scissors to finely chop it
  • Soften the butter and combine it with the garlic, olive oil, and salt and pepper in a bowl – season it to taste
  • Cut a line through the centre of the top of the part-baked baguettes
  • Fill the crevice with the garlic butter mix – don’t put it on top of the baguettes other wise the garlic and parsley will burn in the oven making it taste bitter
  • Brush the top of the baguettes with olive oil and sprinkle the pecorino on top
  • Put the garlic bread baguettes to the side until you’re closer to serving
  • Once the water has nearly completely cooked off from the onions, add the bourbon and the cola. Bring back to the boil before starting to simmer again and put the oven onto preheat as per the part-baked baguette instructions
  • Once the liquid is once again nearly gone in the pan (so it isn’t covering the onions), put the garlic bread baguettes in the oven as per the packet instructions
  • The onions should be smooth and with no excess liquid once they have finished cooking – season them to taste
  • Cook the hot dogs as per the packet instructions – according to the Fry’s vegan hot dogs, they take about a minute
  • Remove the garlic bread from the oven once it is golden on top
  • Assemble the hot dogs using your own preference – I like the fresh onion on top at the end as it gives it some fresh crunch

You can cook the onions ahead of time and just heat them up in a pan when you want to use them if you’re cooking for other people. You can also store them in the fridge for up to a week.

Published by missazzab

I'm a 27-year-old creative based in Cardiff in south Wales. I love chocolate and cooking - especially desserts which involve chocolate or zingy ingredients like ginger, garlic or chilli - hence why I started The Tasty Egg. I'm a Christian who loves heavy metal music and chilling.

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