5 mg/ ramekinWeekend project

Patient Onion Dip, Eight Little Ramekins

Name: Patient Onion Dip, Eight Little Ramekins
Yield: 8 servings
Ingredients: 3 medium yellow onions, sliced paper-thin; 2 Tbsp salted butter (plain — this one does the cooking); 2 tsp salt; 2 tsp sugar; 1/4 cup dry white wine (or water, plus a squeeze of lemon at the end); 12 oz (340 g) sour cream; 8 oz (227 g) cream cheese, fully softened; 1 clove garlic, finely grated (optional); Fresh flat-leaf parsley, minced, to taste; A few dashes Worcestershire or soy sauce; 4 Tbsp (56 g) infused butter, to be browned — carrying 40 mg THC total (that's butter at roughly 10 mg THC per Tbsp; if yours is stronger, use less infused butter and make up the difference with plain

Baked Elf Chef
House Kitchen

Adapted from Caramelized Onion Dip Recipe (Pinch of Yum — Lindsay Ostrom) — rewritten with the infusion and dose worked in.

baked by 0 elves

Ingredients · 8 ramekins · 40 mg total

3 medium yellow onions, sliced paper-thin2 Tbsp salted butter (plain — this one does the cooking)2 tsp salt2 tsp sugar1/4 cup dry white wine (or water, plus a squeeze of lemon at the end)12 oz (340 g) sour cream8 oz (227 g) cream cheese, fully softened1 clove garlic, finely grated (optional)Fresh flat-leaf parsley, minced, to tasteA few dashes Worcestershire or soy sauce4 Tbsp (56 g) infused butter, to be browned — carrying 40 mg THC total (that's butter at roughly 10 mg THC per Tbsp; if yours is stronger, use less infused butter and make up the difference with plain

Tweak This Recipe

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

ILLUSTRATION

Steps

Peel and slice the onions as thinly as you can manage — a mandoline earns its keep here.
Melt the 2 Tbsp plain butter in a nonstick skillet over medium. Add the onions, scatter the salt and sugar over them, and let them go 10–15 minutes, stirring every few minutes.
Start deglazing: splash in a little wine, let it hiss away, stir, repeat. After about 30 more minutes the onions should be deep gold and smell like the whole point of the recipe. Slide them onto a board and chop them small (or snip them in the pan with scissors). Let them cool to just-warm.
Brown the infused butter: melt the 4 Tbsp in a small light-coloured pan over medium-low, swirling, until the milk solids turn nutty-brown — 3–5 minutes. Pull it off the heat the moment it smells toasty; scorched butter is wasted butter, and an infused fat should never be pushed past a gentle sizzle. Pour it, browned specks and all, into a small bowl and scrape the pan clean — the dose lives in every drop.
In a large bowl, beat the cream cheese and sour cream smooth with a hand mixer or a determined spoon. No heat at any point.
Let the browned infused butter cool until it's liquid but no longer hot, then pour it into the dairy base in a thin stream while mixing. Beat a full 60 seconds so it's evenly dispersed — even mixing is even dosing.
Fold in the cooled onions, the parsley, optional garlic, and a dash of Worcestershire or soy. Taste and season.
Weigh the whole bowl, subtract the bowl, divide by 8 (roughly 95 g per portion) and scale exactly that weight into each of 8 ramekins. Eyeballing is not a portioning method in this lane.
To serve warm, microwave a single ramekin in 30-second bursts, stirring between, or set the ramekins in a low oven — never above 175 °C / 350 °F.
Label: lid each ramekin and mark it "Infused onion dip — 5 mg THC per ramekin, 40 mg per batch, 21+ only," plus the date. Store cold, away from anyone who didn't opt in.