Post by chief_cook2 on Oct 26, 2002 14:37:57 GMT -6
For the best flavor, make sure to cook the onions until they are a deep golden-brown color.
1 pound bacon, cut crosswise into 1/4-inch strips
6 medium onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes (about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried French or other white bread cubes
1 cup chicken stock or low-sodium canned broth
3 large eggs, lightly beaten
Cook bacon in a large skillet or Dutch oven over medium heat until crisp and browned, about 12 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Discard all but 3 tablespoons rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt. Cook onions until golden in color, making sure to stir occasionally and scrape sides and bottom of pan, about 20 minutes. Reduce heat to medium and continue to cook, stirring more often to prevent burning, until onions are deep golden brown, another 5 minutes. Add apples and continue to cook another 5 minutes. Transfer contents of pan to large bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and mix to combine. Add bread cubes.
Whisk stock and eggs together in small bowl. Pour mixture over bread cubes. Gently toss to evenly distribute ingredients.
Makes about 12 cups.