1 lbs bacon, cut cross-ways into 1/4 inch strips
6 medium onion, sliced thin
1 teaspoon salt
2 granny smith apples, peeled, cored, cut into 1/2 inch cubes
1/2 teaspoon ground black pepper
1/2 cup fresh parsley chopped fine
3 tab;tablespoon fresh sage cut into thin strips
12 cups dried french bread cubes
1 cup chicken stock
3 large eggs, lightly beaten
cook bacon until brown. drain and reserve 3 tablespoon of bacon grease.
using the same pan over a med-high heat, add onions and 1/4 teaspoon salt (with the bacon fat). cook until onion are golden, stir occasionally, scrape the bottom of pan, 20 minutes. reduce heat to med. cook an additional 5 minutes to a dark golden brown color, be careful not to burn them. add apples and cook another 5 minutes. transfer to large bowl.
stir in the remaining salt, pepper, parsley and sage. add bread cubes.
Whisk together the eggs and stock, pour over the bread cube mix, gently toss.
When ready bake in a 400F oven, cover dish with foil, for 25 minutes. Remove foil and bake for another 15 minutes.