Bread Stuffing with Bacon, Apples and Caramelized Onions

1 pound bacon, cut crosswise into 1/4-inch strips
6 medium yellow or Spanish onions, sliced thin (about 7 cups)
1 teaspoon salt
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes
(about 2 cups)
1/2 teaspoon ground black pepper
1/2 cup fresh parsley leaves, chopped fine
3 tablespoons fresh sage leaves, cut into thin strips
12 cups dried white bread cubes
1 cup chicken broth
3 large eggs, lightly beaten

Cook bacon in a large skillet or Dutch oven over medium heat until
crisp and browned, about 12 minutes. Remove bacon from pan with
slotted spoon and drain on paper towels. Discard all but 3 tablespoons
rendered bacon fat.
Increase heat to medium-high and add onions and 1/4 teaspoon of salt.
Cook onions until golden in color, making sure to stir occasionally
and scrape sides and bottom of pan, about 20 minutes. Reduce heat to
medium and continue to cook, stirring more often to prevent burning,
until onions are deep golden brown, another 5 minutes. Add apples and
continue to cook another 5 minutes. Transfer contents of pan to large
bowl.
Add remaining 3/4 teaspoon salt, pepper, parsley, and sage to bowl and
mix to combine. Add bread cubes.
Whisk stock and eggs together in small bowl. Pour mixture over bread
cubes. Gently toss to evenly distribute ingredients.
Use as a stuffing or spoon into a greased baking dish. (If baking in a
dish and moister stuffing is desired, add 1/4 to 1/2 cup more stock or
broth to stuffing before spooning stuffing into dish.)
Bake at 350°F until the top has formed a crust and the stuffing is
heated through, about 25 to 30 minutes. Serve hot.
Makes about 12 cups.