Some recipes based on T.G.I. Friday’s menu items include French onion soup and Jack Daniels grill glaze. To make the soup, slice 4 medium onions into rings, and cook them in butter until soft. Set a slow cooker to low heat, and add 3 cans of beef broth, 2 bay leaves, and 1 dash each of garlic powder, salt and ground black pepper. Add the onions, and cover the slow cooker. Cook the mixture for three to five hours.
To serve the soup, discard the bay leaves, and top the soup with toasted French baguette slices and 1 8-ounce package of Italian-blend shredded cheese.
To make Jack Daniels grill glaze, trim the top of 1 head of garlic, and remove any excess layers of skin, leaving at least one layer to hold the cloves together. Set the garlic in an oven-safe dish, drizzle 1 tablespoon of olive oil over it, and cover it with foil. Bake the garlic at 325 degrees Fahrenheit for one hour, and then allow it to cool.
In a saucepan over medium-high heat, combine 2/3 cup of water, 1 cup of pineapple juice, 1/4 cup of teriyaki sauce, 1 tablespoon of soy sauce and 1 1/3 cups of dark brown sugar. Bring the liquid to a boil, and then reduce the heat to simmer.
Add 2 teaspoons of the roasted garlic to the pan, and whisk in 3 tablespoons of lemon juice, 3 tablespoons of minced white onion, 1 tablespoon each of Jack Daniels whiskey and crushed pineapple, and 1/4 teaspoon of cayenne pepper. Simmer the sauce until it reduces by about half, approximately 40 to 50 minutes.