Only a few of our best recipes are featured on our cover. See them here and make them yourself.
This dish combines the robust flavors and cheesy bread topping of French onion soup with chicken pot pie. It’s so quick and easy to make you’ll hardly notice it requires ten ingredients. Serve with a green salad tossed with fresh citrus, sliced avocados, toasted pecans, and bottled raspberry vinaigrette.
from the January 2006 issue