French onion soup is my favorite soup of all time. There, I said it. Bold statement, right? There’s just something about that savory, salty broth, those caramelized onions, and the ooey gooey cheese topping that just makes me swoon! This medicated version of french onion soup is perfect for this time of year when you’re craving something warm and filling. And best of all? You can eat it at just about any time of day, making this a perfect recipe to keep on hand during these cold winter days.

Serves 10

Here’s What You Need:

  • 6 large Spanish onions (sliced)
  • 4 tablespoons cannabis-infused butter
  • 4 tablespoons butter
  • ½ cup red wine
  • ½ cup water
  • 8 cups beef broth
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon black pepper (more to taste)
  • 2 cups shredded gruyere cheese (shredded) (other options: provolone, swiss or mozzarella)
  • 1 french baguette
  • 4 oven-proof bowls (i.e. ceramic or porcelain)
  • Optional garnishes: a sprig of fresh thyme, oyster crackers, etc.

How to Make Medicated French Onion Soup

To begin, place the 4 tablespoons of cannabis-infused butter and 4 tablespoons of butter into a large soup pot and melt it over medium-low heat.

Next, slice all of the onions into thin pieces and then add them to the soup pot containing the melted cannabis-butter.

Mix the onions with the melted cannabis-butter and allow them to cook for 90 minutes, stirring about every 8 minutes or so to prevent any burning.

While the onions are caramelizing, slice the french baguette into portions that will be used in individual soups.

Toast the sliced bread on both sides, either in a toaster, toaster oven, or in the oven, and set them to the side for now.

After 90 minutes has passed and the onions are completely caramelized, proceed to pour in the beef broth, red wine, water, salt and pepper to the large soup pot.

Next, stir the contents of the pot thoroughly, and allow the onion soup to simmer over medium heat for 15-20 minutes.

While the onion soup is simmering, turn the oven broiler on and shred the gruyere cheese (if gruyere is unavailable, provolone, swiss or mozzarella make fine substitutes).

Then, prepare the 4 oven-proof bowls on a cookie sheet (this will allow for easier transfers between the counter and oven) and place a piece of toasted french baguette in the base of each bowl.

Once the soup is hot and ready, ladle the onion soup into each oven-proof bowl containing the toast and fill the bowls to the top.

Crown each bowl of onion soup with some shredded gruyere cheese.

Place the cookie sheet containing all 4 bowls into your broiler.

Cook the bowls of soup for roughly 8 minutes, or until the cheese is melted, golden-brown in color and bubbly hot!

Remove the soups from the oven, and garnish with a sprig of fresh thyme if you wish.

Serve immediately.

Bon appétit!