1 medium yellow onion, diced
2 cloves garlic, minced
3 granny smith apples, cored and diced
1 lemon zest, minced
Handful fresh parsley leaves, washed, dried and chopped
2 cups croutons
2 cups chicken stock

Heat a large sauté pan over medium heat, add 2 tablespoons butter and 1 tablespoon oil and when hot sauté the onion. Add the garlic and cook for a few minutes taking care not to burn. Add the apples and sauté for 5-6 minutes of until they begin to soften. Stir in the lemon zest, parsley, croutons and chicken stock and taste to check the seasoning. Transfer the mixture to an ovenproof casserole and bake for 40 minutes, Convection 350.