Making French Onion Beef Short Rib Soup is a straightforward process. Follow these steps to create this delicious dish:

1. Preheat the Oven: Preheat your oven to 300°F (150°C).
2. Prepare Short Ribs: Season the beef short ribs with salt and pepper on all sides.
3. Sear the Short Ribs: In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove and set aside.
4. Sauté Onions: In the same pot, add the remaining olive oil and butter. Add the sliced onions and cook, stirring frequently, until caramelized, about 20-25 minutes.
5. Add Garlic and Thyme: Stir in the minced garlic and thyme, cooking for an additional 2 minutes until fragrant.
6. Dust with Flour: Sprinkle the flour over the onion mixture, stirring constantly for about 1 minute to combine.
7. Deglaze the Pot: Pour in the white wine, scraping up any browned bits. Let it cook for 2-3 minutes to reduce slightly.
8. Add Broth and Bay Leaf: Pour in the beef broth, add the bay leaf, and bring to a simmer.
9. Return Short Ribs: Add the seared short ribs back into the pot, making sure they are submerged. Cover with a lid.
10. Bake in Oven: Transfer the Dutch oven to the preheated oven and braise for about 1.5 hours until the meat is tender and falls off the bone.
11. Remove and Shred: Once cooked, remove short ribs from the pot and shred the meat, discarding bones and excess fat.
12. Return Meat to Soup: Stir the shredded meat back into the soup, adjusting seasoning with salt and pepper if needed.
13. Prepare to Serve: Ladle the soup into oven-safe bowls. Top with sliced baguette and sprinkle the shredded Gruyère cheese generously over the top.
14. Broil: Place bowls under the broiler for 2-3 minutes or until the cheese is bubbly and golden.

With these steps, you’re well on your way to serving a dish that is not just satisfying but also full of flavor.