Preheat oven to 400 degrees F. Heat large skillet over medium heat. Add olive oil, garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove sage leaves and set aside on a paper towel (reserve for serving). Remove garlic and thyme; discard. Add onions to pan and cook slowly over medium-low to medium heat until caramelized, about 15 minutes. Season with salt and pepper. Transfer onions to a bowl. Add apple wedges and pecans to the skillet. Gently saute over high heat until pecans are lightly toasted and apples are slightly softened, 3 to 5 minutes.
In a large mixing bowl whisk together the egg, cream, and chicken stock. Add the torn bread, caramelized onions, apple mixture, and the chopped parsley. Use a wooden spoon to mix the dressing well. Season with salt and pepper and drizzle with olive oil. Transfer to a 3-quart baking dish. Bake, covered, 20 minutes. Uncover and continue baking 15 minutes more or until top is golden brown and slightly crusty around edges. Let stand for 10 minutes. Sprinkle with fried sage leaves. Makes 8 to 10 servings.