6tablespoonsunsalted butterdivided (sub for vegan butter)
2largeyellow onionsthinly sliced
1loafsourdough breadcut into 1-inch pieces
1cup diced celery
1cup shelled walnutsplus more for garnish
2teaspoonschopped fresh parsleyplus more for garnish
2teaspoonschopped fresh thyme
1cup low-sodium chicken broth(sub for vegetable broth to keep vegetarian)
Salt and pepper to taste
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add sliced onions and reduce heat to low. Sauté until onions are soft, golden brown and caramelized, approximately 20-30 minutes, stirring occasionally.* Transfer to a bowl and allow to cool.
Preheat oven to 400 degrees F. Place cubed bread on a baking sheet. Drizzle with olive oil and bake for 10 minutes or until bread is lightly toasted.
Meanwhile in a skillet, melt 1 tablespoon of butter. Add garlic and sauté for 1 minute. Add pears, celery, walnuts, cranberries, parsley, thyme, salt and pepper. Cook for 5 minutes. Let cool slightly.
Transfer mixture to the bowl with the caramelized onions. Add cubed bread and gently stir to combine. Transfer to a baking dish. Pour chicken stock and remaining melted butter on top. Cover baking dish with foil.
Bake for 20 minutes. Remove foil and bake for another 20 minutes or until golden brown. Garnish with chopped parsley. Serve and enjoy!
* You can prep this recipe by making the caramelized onions and refrigerating them in an airtight container for up to 3 days.