Sautée onions and garlic in olive oil and butter until transparent.

Add balsamic vinegar and bouillon to onions and garlic. Salt and season to taste.

In a bowl or glass measuring cup, mix onion mixture with 2 cups of hot water. Set aside.

Shred the sharp cheddar cheese and set aside.

Wash and thinly slice mushrooms. For a more sausage-like texture, leave some large and chunky and thinly slice others.

In a large skillet, melt 3 Tablespoons of butter and a little olive oil. Add in the mushrooms, and brown them completely. Season to taste, with Kashmiri pepper, garlic-onion salt, thyme, and other herbs. Set aside in a small bowl.

Add butter to the skillet. Over medium low heat, melt butter. Sprinkle flour over the top, and whisk together, allowing the mixture to heat up for several minutes, stirring constantly.

Slowly whisk in the onion soup water mixture, a little at a time, to avoid making lumps.

Slowly whisk in half and half or heavy whipping cream.

Allow the mixture to come to a full simmer, stirring constantly. If the mixture is still too thick, add in more milk as necessary to reach the desired consistency.

Gently add in the mushrooms, and stir for a minute or so.

Sprinkle on the cheddar cheese, and stir until thoroughly integrated.

Sprinkle on a dash of Lawry's seasoned salt. Season your gravy to your tastes.

Ladle your gravy over piping hot biscuits and serve!