Barbecued Onion Sandwich

When we first made a barbecued onion sandwich, we thought they were the best sandwich in the world. Well maybe not the very best, but certainly in the running and one that we will return to as often as we can.

This is more like a filling, but tastes just as great as a topping for veggie burgers, in wraps, or on other sandwiches. Or just add other veggies such as cucumbers, mushrooms, and peppers. And it would be very good on top of roasted veggies like zucchini, carrots, cauliflower, broccoli, sweet potatoes, and white potatoes.

I've eaten them both ways, just as a sandwich or as a topping. The key to this sandwich is to use your favorite barbecue sauce. My favorite used to be Sweet Baby Ray's. And a close second was anything in the Bull's Eye brand. Now that we're plant-based and mostly oil-free, I make my own version, which has maple syrup (which I may change to date paste) and no added salt other than what's in the liquid aminos. I'll share how I make it below after the barbecued onion sandwich recipe.

If you decide to use your favorite barbecue sauce, that's great! I'm sure you will love this sandwich as much as we do. I really think the sauce makes the sandwich in this case. The recipe is very simple and the bread you choose should be able to handle a sauce without becoming soggy, (unless you like soggy).

Barbecued Onion Sandwich Recipe
(Oil-Free Version)

I told you it was simple. And you can easily sauté sliced green, yellow, or red, bell peppers, or sliced mushrooms along with the onions. You can slice cucumbers onto your roll before adding the onions.

You can add your choice of cheese and/or a veggie burger. However you use this – as a filling or a topping - you will need lots of napkins when you enjoy this delicious sandwich because it's on the juicy side. 

You can use this recipe as a topping for other dishes as well, like rice or quinoa bowls. On pasta, I usually add a version of this which includes sliced cabbage and carrots. Sooo good. I make quite a bit so the ratio of pasta to veggies is about 1:1. Did I say it was sooooo good? Yeah, it is. Soooooo good.

DIY Barbeque Sauce Recipe

This homemade barbecue sauce is all about balance—sweet, smoky, tangy, and bold. I rarely measure ingredients precisely, but I'll give you rough guidelines to help you find the perfect flavor. Adjust everything to taste, because when it tastes good to you, you’ve got it right.

Gather your ingredients. I know, I know, there are no amounts, but work with me here. It'll be fine.

Note: You can also write down your amounts so you'll know what you used, so next time you can make adjustment based on what you liked and didn't like.

Ingredients:

• Apple cider vinegar – Base ingredient for tanginess (I use Bragg’s)
• Liquid aminos – Adds umami and saltiness (also Bragg’s)
• Ketchup – Homemade cherry ketchup for a tomato-free option
• Liquid smoke – A little goes a long way for that deep smoky flavor
• Mustard – Dijon or brown mustard preferred, but yellow works too
• Molasses – Adds richness and depth
• Maple syrup – Adjust for sweetness (or substitute date paste)
• Onion powder – Boosts savory flavor
• Garlic powder – Enhances depth  
• Black pepper – For mild heat and seasoning
• Smoked paprika *(optional)* – Adds a subtle smokiness
• Hot sauce *(optional)* – For extra kick  

Instructions:

1. Mix the base ingredients: In a small mixing bowl, add about 1/2 cup of apple cider vinegar and about 2 tablespoons of liquid aminos.

2. Add flavor boosters: Stir in ketchup and mustard (about 2 tablespoons each).

3. Adjust smokiness: Add liquid smoke (*start with 1 teaspoon*—you don’t want it to overpower everything).

4. Sweeten to taste: Stir in 2–4 tablespoons of molasses and add maple syrup gradually, tasting as you go.

5. Season: Sprinkle in onion powder, garlic powder (*about ½ teaspoon each*), black pepper (*½ teaspoon*), and smoked paprika (*if using*).

6. Turn up the heat: If you want a spicier sauce, add hot sauce a little at a time.

7. Taste and adjust: Whisk everything together, then tweak as needed—more vinegar for tartness, more maple syrup for sweetness, and more hot sauce for heat.

8. Let it sit: For best results, let the sauce rest for at least 10–15 minutes to allow the flavors to meld.

Notes:

• If you prefer a milder barbecue sauce, use rice vinegar or balsamic vinegar instead of apple cider vinegar.
• Date paste (blended soaked dates) makes a great natural sweetening alternative to maple syrup.
• Play around with different mustard varieties for slightly different flavor profiles.

This sauce is perfect for dipping, glazing, or drizzling over sandwiches, roasted veggies, or grilled plant-based proteins.

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