"this was incredible! just a couple changes though (i sort of mixed this recipe with julia child's)- i started the onions on only a medium heat for the first 20 minutes, and only used 1T butter and 3T olive oil with a couple bunches of fresh thyme and two bay leaves. then added a big pinch of salt and a little pinch of sugar, raised the heat to med-high, and kept caramelizing for another 25-30 minutes or so. used ckn stock instead of veal, just bc i had it. then, like others, filled oven-proof bowls 3/4 of the way, added two pieces of baguette to each bowl that i just slightly pushed down, a ton of gruyere and then broiled on high for exactly 6 min. my husband literally said, "i'll never be able to eat this at a restaurant again."

"i can't seem to find the chapatis recipe on this site... did anyone catch it on tv? thank you!

"to teraw (below): i would try warming it up again, just so it's loose, and mixing in something sweet, like maple syrup. it will probably mask a lot of the flavor, too, but if you're just looking to make it more palatable so you don't waste the food, then i'd give that a shot. hope this helps.

"this was very tasty, but just a couple things to note: i made this with acorn squash rather than butternut, so maybe that had an effect, but the time of cooking was a bit too long. i pulled it out early, so the squash was ok, but the onions were way overdone (in fact, a bit burned). so it pays to check on this frequently until you know how your oven roasts these things. the dish itself was very tasty, though i have to say, it didn't make for that great of a leftover (the pasta with the goat cheese on it got kind of hard), so i would say that this should be halved unless you're feeding a few people. otherwise, really nice, a great veg option.

"i didn't make the chops, just the harissa for some other lamb it bought - excellent. it was really awesomely good.