Cannabis French Onion Soup
A deep, mahogany broth built on hours of caramelized onions, finished with a cannabis-infused Gruyère crouton. Caryophyllene's warm spice mirrors the black pepper and bay leaf in the broth.
Ingredients
- 6 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 1 tsp sugar
- 1 cup dry white wine
- 6 cups beef or vegetable stock
- 2 bay leaves
- 1 tsp black peppercorns
- 4 thick slices sourdough bread
- 2 cups grated Gruyère cheese
- 1 tbsp cannabis-infused butter
How to make it
- 1
Melt butter in a heavy pot over medium heat. Add onions and sugar.
- 2
Cook 45–60 minutes, stirring occasionally, until deeply golden and jammy.
- 3
Deglaze with wine, scraping fond. Reduce by half.
- 4
Add stock, bay leaves, and peppercorns. Simmer 20 minutes.
- 5
Toast sourdough slices and spread each with cannabis-infused butter.
- 6
Ladle soup into oven-safe crocks, top with bread and Gruyère.
- 7
Broil 3–5 minutes until cheese is bubbling and golden.
Cooking tips
- Don't rush the onions — patience is the only secret ingredient here.
- A splash of cognac before serving adds warmth.
- Comté is a fine substitute for Gruyère.
Dosing calculator
Start low, go slow. Adjust the THC per serving below to plan the right total infusion for this recipe.
Edible onset is typically 30–90 minutes. Wait 2 hours before re-dosing.
Start Low, Go Slow
If new to edibles, begin with 2.5–5mg THC per serving. Effects may take 30–90 minutes to onset and can last 4–8 hours. Do not drive or operate machinery. This is not medical advice. Full disclaimer
Best paired with
Pair with these strains
Each one matches the caryophyllene story of this dish.
Why this pairing works
Caryophyllene — in your strain and on your plate
The only terpene that also activates the body's CB2 receptors, caryophyllene brings warm, peppery depth. It loves bold, savory, spicy food—peppercorn steak, aged cheeses, curries.