4 medium yellow onions, sliced to one quarter inch thick
2 cups of shiitake mushrooms, chopped
2 shallots, sliced
2 garlic cloves, minced
5 cups of vegetable broth
5 tablespoons of butter
1/4 cup of white wine
1 tablespoon of balsamic vinegar
1 bay leaf
2 pieces of fresh thyme
2 pieces of fresh rosemary
2 teaspoons of salt
16oz of fresh gruyere or smoked gouda cheese
1 loaf of gluten free french baguette bread, sliced then quartered
1 teaspoon of salt
1/2 teaspoon of pepper
1 teaspoon of garlic powder
1 teaspoon of dried thyme
4 tablespoons of olive oil
Preheat the oven for 400 degrees.
Slice the baguette bread into 1 inch thick pieces then quarter the pieces. Add the bread to a medium size bowl then add the salt, pepper, garlic powder, dried thyme and olive oil. Stir so all the bread pieces are coated then transfer to a non stick cooking sheet and bake for 15 minutes.
Add the onions, shallots and butter to a large stock pot and cook over medium heat. Stir the onions every 5 minutes for 30 minutes.
Add the garlic and chopped mushrooms and cook for another 15 minutes.
Then add the salt, bay leaf, vegetable stock, wine, and balsamic vinegar. Tie the fresh thyme and rosemary with a piece of twine and drop into the pot.
Bring to a boil then cover and simmer over low heat for another 30 minutes.
Heat up your oven to 425 degrees. Using the non stick cooking sheet from the croutons, create small piles of the croutons and cover with pieces of your cheese. Bake until the cheese is melted then remove from the oven. (If cooking for 2 people then create 2 piles of croutons).
Ladle your soup into bowls then top with the crouton cheese mixture and serve.