French onion soup is a timeless, soulful dish, and this version elevates that tradition by incorporating the rich, earthy notes of cannabutter. This recipe balances the sweetness of caramelized onions with a savory broth, creating a sophisticated and deeply comforting medicated meal.
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Prep Time: 20 minutes
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Cook Time: 1 hour 30 minutes
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Serves: 6
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Skill Level: Intermediate
Ingredients
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4 Large yellow onions, thinly sliced
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2 Large sweet onions, thinly sliced
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5 tbsp Cannabutter
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4 sprigs Fresh thyme
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2 Bay leaves
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3/4 cup White wine or sherry
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4 cups Beef broth
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1 1/2 cups Water (divided)
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6 slices Baguette (diagonally sliced, 1/2-inch thick)
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6 slices Gruyere cheese
Step-by-Step Directions
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Caramelize: Heat your oven to 340°F (170°C). In a large soup pot, combine the onions, cannabutter, thyme sprigs, and bay leaves over medium-low heat. Stir occasionally for about 5 minutes, or until the onions are soft, golden, and deeply caramelized.
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Deglaze: Add the white wine (or sherry) to the pot, scraping the bottom to release any flavorful browned bits. Cook for an additional 3 minutes.
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Simmer: Pour in the beef broth and 1 cup of water. Allow the soup to simmer on low heat for 45 minutes to let the flavors fully develop.
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Assemble: Remove the bay leaves and thyme stems. Ladle the soup into oven-safe bowls. Place a slice of baguette atop each bowl, then layer a slice of Gruyere cheese over the bread.
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Broil: Place the bowls in the preheated oven and bake for 8 minutes, or until the cheese is melted, bubbly, and golden brown. Serve hot.
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