Editor’s Note: The following recipe continues a bi-monthly series of recipes from the kitchen of Chef Erich Owen, classically trained and oh so popular executive chef (since 2008) of the Chop House at the New Sheridan Hotel. Awarded the 2011 Four Diamond Hotel rating, the New Sheridan Hotel in Telluride is one of the premiere historical destination resorts in Colorado. The hotel was also recognized by the readers of Conde Nast Traveler as one of the top 5 “Best Places to Ski & Stay in North America” and #1 in service. Having first opened for business in 1891, (when the Town of Telluride was just four years old), the New Sheridan is listed on the Department of the Interior’s Register of National Historical Places. In addition to the hotel’s historic Bar and its Parlor, great places to meet, greet and eat, the New Sheridan’s Chop House is where to head for a fine dining experience. At the Chop House, Erich Owen oversees a menu based on New American cuisine with international flavors and regional ingredients (whenever possible).

“Temperature are dropping. The colors of our aspen trees are changing. Snow is beginning to accumulate on mountain peaks. All of which triggers one delicious thought: French onion soup. Hands down, this is my favorite soup in the world. The secret to making it so good: time. Time to let the onions caramelize properly. Time for the veal stock to become perfectly aromatic. Time to let all these ingredients come together and marry to make a most satisfying appetizer, lunch or dinner. And in my case sometimes breakfast. Here is the recipe: Enjoy!”


(Serves )


10 medium vidalia onions sliced thin
1/4 lb butter
1.5 C. brandy
1 C. white wine
3 Tbs fairly nice port wine
1 large sprig thyme
2 bay leaf
4 cloves garlic
1 Tbs black peppercorns
1.5 Qrts veal stock
1 Baguette
1/2 lb Gruyere cheese
Salt to taste
Small piece of cheese cloth


In a medium braising pan melt the butter and add the sliced onions. Slowly caramelize until golden brown. When the onions start to turn brown or even black in the braising pan deglaze with small amounts of the brandy and white wine. After onions are done pour remaining brandy and white wine. Add the veal stock. In the cheese cloth add the bay leaf, peppercorns, thyme and garlic cloves. Tie together like a satchel. Place in soup. Let simmer on low for at least one hour. If the veal stock is reducing to much you can add some water. Season with salt and ground pepper. Right before serving add the port wine, sliced baguette and Gruyere cheese.

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