4 1/2 cupsgarlic croutons (set the extra 1/2 cup aside)
2 1/2 cupswater (or vegetable/chicken stock)
1/2yellow onion (minced)
ttbspolive oil separated
Optional: more garlic croutons for garnishing
In a large pot, bring the water to a boil.
In a separate pan, heat 2 tablespoons of the olive oil, then add the onion and garlic. Saute over medium heat for 2-3 minutes or until fragrant.
Once the water begins to boil, add the sauteed garlic and onion mixture, butter, and two more tablespoons of olive oil. (Note: I substituted olive oil for some of the butter. Feel free to experiment with more butter instead.)
Add the croutons and continue to stir until all of the liquid is absorbed. (About 6-10 minutes.)
Toss in the dried cranberries and chopped walnuts and stir for another 1-2 minutes or until the desired consistency is reached.
Add the extra 1/2 cup of croutons and stir again until everything is blended.
Garnish with more croutons if desired (this gives it a little bit of a crunchier texture) and serve.