Onion Soup

2 Large Vidalia Onions, thinly sliced 1/2 moons
1 Medium Yellow Onion, thinly sliced 1/2 moons
1 Shallot, minced
6 Cloves Garlic, crushed
6 Crimini Mushrooms, finely diced
1/2 t. Dried Parsley
3 Bay Leaves
8 Cups Beef Broth
Olive Oil

In Olive Oil, cook onions, shallot, garlic, mushrooms and parsley. Cook until onions are transparent, add bay leaves. Slowly add broth. Bring to a boil, then simmer on low to medium-low heat for 1 to 2 hours.