2 medium white onions
2 tablespoons olive oil
2 tablespoons chopped garlic
2 tablespoons fresh parsley, chopped
2 tablespoons fresh sage, chopped
1/2 cup chopped walnuts
1/4 cup white raisins
1/4 cup dried cranberries
1 tablespoon orange zests
2 bouillon cubes
Garlic or herb croutons ( for salad)

In a large pot, sautee 2 medium onions and 1 tablespoon of brown sugar in olive oil until light brown. Add chopped garlic and sautee until garlic and onion are golden in color. Add chopped celery, white raisins, dried cranberries and chopped walnuts ( dates, prunes, anything dried and light sweetened is fine at this point - add anything you like as long as the total amount of dried fruit is about 1 cup). Add about 1 gallon of water. Bring to a boil and add 2 chicken bouillon cubes. Let the cubes dissolve. Add 2 bags (about one pound or enough to absorb all the liquid) of garlic croutons or herbs croutons (the kind used for salads - they are cut larger and better in flavor than the regular stuffing croutons). When the croutons absorb the entire liquid in the pan, add chopped parsley, fresh chopped sage ( or dry) and orange zests, remove from pan and serve.


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