5 Medium Onions
3 Tbsps / 45ml butter or margarine
1 1/2 quarts / 1.5 liters water
1/4 cup Watkins Beef Base & Gravy Base
1 Tbsp Watkins Onion Soup & Gravy Base
1/4 tsp Watkins Pure Ground Black Pepper
1/4 tsp Watkins Organic Cayenne Pepper
1/4 tsp Watkins Organic Tyme
6 slices French bread
1 cup / 250 ml Shredded cheese (Swiss or Cheddar)

​DirectionsPeel and thinly slice onions. Heat 3 tbsp/45 mL butter in a heavy 3-quart/liter saucepan over low heat; add onions and cook slowly. Stir until golden in color, about 10 minutes. Gradually add in water, soup bases, and seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast one side of the bread, under oven broiler, until golden brown. Butter untoasted side and sprinkle slices with 1/4 cup/60 mL cheese; broil until cheese is melted. To serve; spoon hot soup into oven-proof bowls or mugs; float French bread slices on top and sprinkle with remaining cheese, broil until cheese is bubbly and brown.

​This is the best, moist and delicious barbecue pork tenderloin you’ll ever make. The secret is marinating the tenderloin in a herbed, apple, garlic sauce. This recipes doubles well so you can make extra for sandwiches or a cold plate dinner. Cold dinners are perfect for when it is too hot or you are too busy to cook.

1/2 cup frozen apple juice concentrate
3 tsp Watkins garlic powder or Watkins garlic granules
1 tbsp Watkins rosemary, crumbled
2 tbsp honey mustard
1 tbsp  grapeseed oil
1 tbsp Watkins minced green onion
1/2 tsp Watkins granulated black pepper
1 1/2 lbs pork tenderloin, fat trimmed

Directions: In bowl, mix all ingredients, except tenderloin. Place tenderloin in a bowl and pour mixture over it. Refrigerate for at least 2 hours.

Pre-heat the BBQ on medium heat. Remove tenderloin from the marinade and set marinade aside. Barbecue the tenderloin for about 15 minutes, turning and basting the meat often with the marinade. The meat should be brown on the outside with just a touch of pink on the inside. Remove from heat and let it sit for 5 min to let the juices settle before slicing it into half inch slices.

​Heat the remaining marinade, bringing it just to a boil and serve it with the sliced tenderloin.

You’ll find the herbs, spices and other barbecue essential ingredients in the Watkins store.  When you drop by, be sure to ask for a free Watkins products catalog.