Here’s another side dish we had courtesy of “Cooking Light” magazine.
I doubled the recipe and tweaked how I prepared it.
Here’s what you need and what I did: 
_ 2 tbsp butter
_ 8 Gala apples, quartered and cored
_ 4 slices of bacon, chopped
_ 20 small cipollini onions, peeled
_ 2/3 cup g-free vegetable broth
_ 2 tbsp apple cider vinegar
_ salt and pepper
_ Thyme sprigs
_ Brown the apples in butter in a large sautee pan. When they are done, transfer them to a large disposable aluminum roasting pan.
_ Then, brown the bacon in the sautee pan. When it’s done, add it to the apples.
_ In the meantime, submerge cipollini onions in boiling water so they are easier to peel. After they are peeled, brown them in the remaining bacon grease for about 8 minutes. 
_ Add vegetable stock, vinegar, salt, pepper and thyme sprigs.
_ Heat for 2 minutes.
_ Add mixture to the large roasting pan of apples and bacon.
_ Pop into a 325-degree oven for about 40 minutes.