Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Oil |
| ½ cup | Onions, chopped |
| 3 slices | Bread |
| ½ pounds | Apples, Granny Smith |
| 2 tablespoons | Parsley, fresh |
| 2 tablespoons | Currants |
| ¾ teaspoon | Sage |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Thyme |
| ⅛ teaspoon | Black pepper |
| ⅓ cup | Apple juice |
Preheat oven to 350. Heat oil in small skillet over medium high heat. Add onion and saute 7 minutes, until tender. Toast and cube bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining ingredients in large bowl; add onions and stir. Spoon into 1-½ qt casserole coated with cooking spray.
Bake for 15 minutes. Stir gently and bake another 10 minutes or until top is crisp.
From _Cooking Light_, September/October 1991. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT Cookbook echo moderator at net/node 004/005