In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Season the beef short ribs generously with salt and pepper, then add them to the pot. Sear for about 8–10 minutes until browned on all sides, creating a beautiful crust. Once browned, carefully remove the ribs and set them aside on a plate.

Lower the heat to medium and add butter to the hot pot. Once melted, toss in the sliced yellow onions, stirring frequently for 30–40 minutes until a deep golden-brown color is achieved.

Once the onions are perfectly caramelized, add minced garlic and sauté for an additional minute until fragrant. Then pour in the dry red wine, scraping the bottom of the pot to deglaze it and release all those tasty browned bits.

Return the seared beef short ribs to the pot alongside the caramelized onions. Pour in the beef broth, then add the diced carrots, celery, thyme, and bay leaf. Stir everything together, then bring the mixture to a boil. Reduce the heat to low and let it simmer covered for 2.5 to 3 hours.

After simmering, remove the short ribs from the pot and let them cool slightly before shredding the meat with a fork. If desired, strain the broth to remove any solids, returning the strained liquid to the pot along with the caramelized onions.

While the soup is simmering, preheat your broiler. Slice the baguette and arrange the pieces on a baking sheet. Generously top each slice with shredded Gruyère cheese. Broil for 2–4 minutes until the cheese is bubbly and golden brown.

Ladle the hearty French Onion Short Rib Soup into bowls, ensuring each serving gets a good amount of tender meat and flavorful broth. Top each bowl generously with the cheesy Gruyère toasts.