French Onion Soup
In a large saucepan, cook the onions in the cannabis butter on low until well browned, but not burned, about 45 minutes (or longer). Add the sugar about 10 minutes into the process to help with the caramelization. Add garlic and stir for 1 minute. Add the beef stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the oven for 10 minutes at 350 degrees Fahrenheit, or until the cheese bubbles and is slightly browned. Serve immediately.