How to make the perfect marijuana French onion soup

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As winter sets in, liven up the cold-weather recipes with marijuana

French-style onion soup is an exquisite, traditional and basic recipe in any self-respecting kitchen. A delicious and simple dish that can be the first course at Christmas or a unique dish with a big bowl of soup at dinner. In fusion with the sofa, warming your hands little by little while watching your favorite series or movie, it will certainly make you want to take another bowl. The recipe in this section cannot be completed without first welcoming the special guest – cannabis. This French onion soup with marijuana gratin is, without a doubt, the perfect choice for the weekend.

You will need the following:

2 T unsalted butter
1 T olive oil
1 sweet onion large, such as Maui or Vidalia
2 shallots, large
2 leeks large, white and pale green parts only
1 T garlic, minced
1 T cannabis-infused olive oil
1/2 C dry sherry
6 C beef stock
1 t Worcestershire sauce
1 bay leaf
1 t balsamic vinegar
Salt and pepper to taste
4 slices French baguette, preferably day-old
1 1/3 C Gruyere cheese, shredded, or Swiss cheese

When you have everything lined up on your kitchen counter, start by preheating the olive oil and butter in a large pot over medium heat. Add the shallots, sweet onion and leeks and sauté, stirring occasionally, until starting to brown, about ten minutes.

Reduce the heat to low and continue cooking the onion, still stirring every five minutes or so to scrape the browned bits off the bottom of the pan, until the onions are very golden brown, about 20 minutes. Add the garlic and sauté for another two minutes.

Increase the heat to medium-high and deglaze the pan with the sherry, scraping up all the brown bits from the bottom. Cook until most of the sherry is gone for a maximum of three minutes. Add cannabis oil and stir to combine, and then add the broth, Worcestershire sauce, and bay leaf to the equation.

Bring to a boil, reduce heat to low and simmer for about 30 minutes. Preheat the broiler, then remove the bay leaf from the soup. Add the balsamic vinegar and proceed to remove the soup from the heat to divide it into four oven-safe bowls}.

Remove the soup from the heat and divide it into four oven-safe bowls. Place the bowls on a baking sheet. Sprinkle half of the cheese over the soup in the bowls. Add a slice of baguette to each bowl and top with the remaining cheese. And finally, place a baking sheet with bowls under the broiler until the cheese is melted and lightly browned, about three to four minutes. Serve immediately.

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