Making French Onion Beef Short Rib Soup is easier than you might think. Follow these simple steps to create a warm, comforting meal:

1. Sear the Ribs: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef short ribs with salt and pepper, then brown them on all sides. Remove the ribs and set aside.

1. Cook the Onions: In the same pot, add the butter and sliced onions. Cook, stirring frequently, until onions are caramelized, about 25-30 minutes. Don’t rush this process; the sugars in the onions need time to develop flavor.

1. Add Garlic and Thyme: Once the onions are golden brown, add the minced garlic and thyme. Stir for about 1 minute until fragrant.

1. Deglaze the Pan: Pour the white wine into the pot, scraping the bottom to release any browned bits. Allow the wine to simmer and reduce by half, which should take about 5 minutes.

1. Combine Ingredients: Return the short ribs to the pot, then add the beef broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer.

1. Slow Cook: Cover the pot, and let it simmer for 2-3 hours, until the beef is tender and falls off the bone.

1. Remove Ribs: Carefully remove the short ribs from the pot and let them cool slightly. Once cool enough to handle, shred the meat, discarding the bones and excess fat.

1. Finalize Soup: Return the shredded meat to the pot. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf.

1. Prepare to Serve: Preheat your broiler. Ladle the soup into oven-safe bowls, then top each with baguette slices and shredded Gruyère cheese.

1. Broil: Place the bowls under the broiler until the cheese is bubbly and golden, about 2-3 minutes. Watch closely to prevent burning.