I've made this with and without marinating, cooking to temperature and just cooking the stated five hours, and varying the herbs/spices according to mood, and it comes out wonderful every time. I can't believe after 35 years of cooking it took me until now to find out how to roast a chicken, but this is definitely HOW.

Reviewed On: Oct. 21, 2009

Excellent change of pace for squash. I added a drained can of black beans which made it a potential main dish and tasted great! I also baked at 350 for about 40 minutes and added a teaspoon of garlic powder, and I think fresh tomatoes would also be an excellent addition. It did come out a little watery from the vegetables cooking down, and I want to try throwing in a little flour or cornstarch next time to try to combat that, but this is a definite keeper.

Reviewed On: Aug. 1, 2009

Excellent. I didn't add any salt since the onion soup is really salty to begin with. Since I never have heavy cream on hand, I substituted about half 1% milk and half cream cheese, and once the cream cheese melted it worked really well. This would be gorgeous with chopped scallions on top (if only I'd had some!). Next time I make it I'll serve it with rice to soak up more of the yummy sauce.

Reviewed On: May 23, 2009