5 mg/ ramekinWeekend project

Golden Onion Gratin Ramekins

Name: Golden Onion Gratin Ramekins
Yield: 8 servings
Ingredients: 4 tbsp (56 g) infused butter containing 40 mg THC total, for browning; 3 large yellow onions; 1 tbsp plain butter; 1 tbsp olive oil; 1 tsp salt; 1 tbsp light brown sugar; 1 tbsp cognac (or stock, for a non-alcoholic deglaze); ½ cup mayonnaise; ½ cup sour cream; 1½ cups (6 oz / 170 g) Gruyère, grated; ½ cup grated Parmesan, plus 2 tbsp for the tops; ½ tsp dried thyme, crushed between your fingers; ½ tsp garlic powder; 1 tsp coarse salt; 1 tsp cracked black pepper; Toasted baguette slices, to serve; 8 lidded ramekins, 5 oz / 150 ml or larger

Baked Elf Chef
House Kitchen

Adapted from Caramelized Onion Dip (Baked Caramelized Onion Dip) (The View from Great Island — Sue Moran) — rewritten with the infusion and dose worked in.

baked by 0 elves

Your dose · per ramekin

Written at 5 mg per ramekin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Othermg

Ingredients · 8 ramekins · 40 mg total

4 tbsp (56 g) infused butter containing 40 mg THC total, for browning3 large yellow onions1 tbsp plain butter1 tbsp olive oil1 tsp salt1 tbsp light brown sugar1 tbsp cognac (or stock, for a non-alcoholic deglaze)½ cup mayonnaise½ cup sour cream1½ cups (6 oz / 170 g) Gruyère, grated½ cup grated Parmesan, plus 2 tbsp for the tops½ tsp dried thyme, crushed between your fingers½ tsp garlic powder1 tsp coarse salt1 tsp cracked black pepperToasted baguette slices, to serve8 lidded ramekins, 5 oz / 150 ml or larger

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Peel the onions. Chop one, halve and thinly slice the second, quarter and thinly slice the third — the mixed cuts keep the finished dip from going stringy.
Melt the plain butter with the olive oil in a wide heavy pot over medium heat, add the onions and cook about 5 minutes, stirring, until they soften. Add the 1 tsp salt and the brown sugar and stir well.
Keep cooking uncovered, stirring every few minutes, for roughly an hour. The onions should give up their moisture and drift from gold to deep brown; drop the heat if they colour too fast. Deglaze with the cognac, scrape up the brown bits, then take the pot off the heat and let the onions cool.
Heat the oven to 175 °C / 350 °F. In a bowl, blend the mayonnaise, sour cream, Gruyère, ½ cup Parmesan, thyme, garlic powder, coarse salt and pepper, then fold in the cooled onions. Spread into a gratin dish or skillet.
Bake 25–30 minutes, until bubbling and golden on top. Rest 5 minutes off the heat.
While it bakes, brown the infused butter: medium-low heat in a small light pan, swirling, 3–4 minutes, until the milk solids are nut-brown and fragrant. Keep it under 175 °C / 350 °F and take it off the moment it turns — scrape in the toasty bits too.
Off the heat, pour the browned infused butter into the rested gratin and stir it right through the dip, 30 seconds, corners included, until the colour is uniform. Never serve this one from the dish it baked in.
Turn the oven down to 160 °C / 325 °F. Using a scale, divide the dip evenly among the eight ramekins — total weight ÷ 8, about 95 g each — and even out any light portion. Dust the tops with the extra 2 tbsp Parmesan and return them to the 160 °C / 325 °F oven for 5 minutes to glaze.
Serve warm with toasted baguette, one ramekin per person. Lid and chill leftovers up to 3 days; reheat gently in a low oven or in 30-second microwave bursts, staying under 175 °C / 350 °F.
Label each lid: Golden Onion Gratin Ramekins · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.