French Onion Soup

1: Start by making the mushroom stock. Add everything to a pot and cover with water. Simmer for at least 30 minutes, but go as long as you like. The longer, the better! Strain and set aside.

2: In another pan, cook the onions until super soft and deep in color. Low and slow is the goal. This will take 20-30 minutes. Add the garlic and vinegar and cook for another 5 minutes.

3: Season with salt and pepper and add the mushroom stock.

4: Pour the soup into oven-safe bowls and place a slice of baguette with cheese on top. Pop the soups in a preheated 350°F oven until the cheese melts, about 5 minutes.

5: Dig in and enjoy!