Making French Onion Beef Short Rib Soup is fairly easy if you follow these steps carefully:

1. Prepare the Short Ribs: Season the beef short ribs generously with salt and pepper. This enhances the meat’s flavor significantly.
2. Sear the Ribs: In a large pot, heat olive oil over medium-high heat. Once hot, sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove the ribs from the pot and set aside.
3. Caramelize the Onions: In the same pot, reduce the heat to medium. Add butter, then the sliced onions. Cook the onions slowly, stirring occasionally, until caramelized (about 25-30 minutes).
4. Add Garlic: Stir in the minced garlic, cooking for an additional 1-2 minutes until fragrant.
5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes to reduce slightly.
6. Combine Ingredients: Return the seared short ribs to the pot. Add beef broth, balsamic vinegar, thyme, and bay leaf. Bring the mixture to a boil.
7. Simmer: Reduce heat to low. Cover and let simmer for 2-2.5 hours, or until the beef is tender and falling off the bone.
8. Remove Ribs: Once cooked, take the short ribs out of the pot. Shred the meat, discarding any bones and excess fat. Return the shredded beef back into the soup, and stir to combine.
9. Adjust Seasoning: Taste the soup and adjust salt and pepper as needed. Remove bay leaf and thyme sprig if using fresh.
10. Prepare the Bread: While the soup simmers, slice a baguette into pieces. Optionally, you can toast them in the oven for added texture.
11. Serve: Ladle soup into bowls. Top with toasted baguette slices and sprinkle with Gruyère cheese if desired. Place bowls under the broiler for a couple of minutes until cheese is bubbly and golden.