12-14 ounces day-old rustic bread, cut into 1-inch cubes
Olive oil
Salt
1 Tbsp butter
2 cups thinly sliced onions (sliced vertically, from tip to root)
1 tablespoon minced garlic
6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick
10 to 12 ounces fresh chard, rinsed
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
1/2 cup hearty red wine
1 tablespoon honey
2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option)
1 cup grated Parmesan cheese