Tuscan Onion Soup

Ingredients

• In a pot, caramelize the onions slowly in olive oil over a medium low heat until they are dark and soft
• Add the cremini mushrooms and garlic and allow them to cook for 4-5 minutes, stirring occasionally to prevent burning
• Pour in 4 cups of water, add the porcini and bring to a gentle simmer
• Allow the soup to simmer for 15 minutes
• Add the fresh thyme and balsamic vinegar, simmer for 5 more minutes and season to your liking with salt and pepper
• Cut the sourdough into a medium dice and toast in the oven until they are crispy
• Place the soup in a bowl, top with the croutons and swiss cheese, then bake in the oven at 350 degrees until the cheese melts