2 Tbs. CannaButter
1 Tbs. infused olive oil
5 large onions (about 3 lb.),
halved and thinly sliced
3 cloves garlic, minced (about 1 Tbs.)
½ tsp. Kosher salt
2 Tbs. all-purpose flour
6 cups vegetable, chicken, or beef stock
⅓ cup dry sherry or white wine
1 Tsp. apple cider vinegar
6 ½-inch slices sourdough bread, toasted
⅔ cup shredded Jarlsberg or
3 packets of Ed Rosenthal’s Stardust Powder: 45mg THC total
Heat CannaButter and oil in heavy, large saucepan over medium heat. Add onions, garlic and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally for 50 to 60 minutes or until onions are very tender and brown. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Blend in the stock and white wine sherry. Cover and simmer for 15 minutes, stirring occasionally. Stir in apple cider vinegar.
Preheat broiler. Ladle soup into six heatproof bowls. Add one ½ packet (7.5mg of THC) to each bowl. Top each with a slice of toast and grated cheese. Broil until cheese is bubbly and golden, about 1 to 2 minutes. Serve hot.