Heavenly French Onion Soup

Christine’s Heavenly French Onion Soup

Serves 6 - 8 people.
2 Large Onions, minced
3 Large Potatoes, peeled, and cut into ½” pieces.
1/2 Gallon Beef broth
¼ Cup Calvados
2 Tbsp Butter
In a big sauce pan melt the butter, add the onions, and sauté, stirring occasionally until golden / dark brown. Add the Calvados and let simmer for 2 minutes. Add broth & potatoes, uncovered and simmer for ½ hour or more. (The longer you simmer the more concentrated the flavors.) In the mean time, toast the slices of bread in the oven (not the toaster) so they get crispy and dry all the way through. When the soup is done cooking and you are ready to eat, ladle the hot soup into bowls that are broiler safe. Add 1 slice of toasted bread per bowl. Top with grated Gruyere cheese. Put in the oven and broil until the top is lightly golden. Goes well with a good California Chardonnay or nice amber ale.

Delord Blanche

Try these Blanche Armagnac cocktail recipes from the Armagnac official website:

Blanche Violette

3cl of ice cold Blanche

1 splash of violet liqueur

Pour ice cold blanche into a glass and add a splash of violet liqueur

Bulls Blood

3cl of ice cold Blanche

1 cl of cherry liqueur

Pour ice cold blanche into a glass and add the cherry liqueur

Or a few other miscellaneous I picked up here and there:

Cloudy Blanche:

1 oz.  Blanche

4 oz. homemade lemonade

1 spoon of curacao

Blush Blanche:

3 oz.  Blanche

1 oz. lemon juice

1 oz. strawberry liqueur

1.5 liter of Sauvignon Blanc
1/2 bottle of
Armagnac Marie Duffau, Delord, Chauffe Coeur, Artez or Dartigalongue
1/2 cup sugar
2 med sized oranges cleaned and quartered

Refrigerate all ingredients in a 1/2 gallon container for 24 hours.

Remove oranges.

Serve chilled in martini glass with small ice cube.
Serves 20.