Perfect! Followed the recipe to a T and it was great. There were a TON of leftovers. I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.

Reviewed On: Nov. 22, 2009

I use a mixture of onions each time I make this. This last time I used one large sweet onion, two small purple onions, and 1 small yellow onion. I also recommend caramelizing the onions in SALTED butter and olive oil. Also adding a sprinkle of salt to the onions will help them caramelize them better. I have used both sherry and red wine in this soup and find the red wine gives a richer, better flavor. We leave out the parmesan cheese and opt for only the provolone and this is a keeper. This is my kids favorite soup! They ask for it, they beg for it, they love it. They are 4 and 9 and this is one meal everyone can agree on!

Reviewed On: Nov. 18, 2009

The whole family liked this recipe. I did not read the reviews first and I burned half of the garlic cloves during the first 25 minutes of roasting. Next time I will add some broth to the bottom of the pan with the cloves so they do not burn. I also found that it took about 20 minutes longer to cook than the recipe called for. When I made the gravy I added some corn starch to cold chicken broth and mixed it into the leftover pan juices. I also added some mushrooms to the gravy. Despite my burned garlic this recipe is a keeper. It is super easy, yummy and the kids ate it up!

Reviewed On: Nov. 11, 2009