French Onion Short Rib Soup with Cheesy Gruyère Toast: A Luxurious, Comforting Bowl

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and pepper, then sear them in batches until browned on all sides, about 5-7 minutes per side. Remove the short ribs and set aside.
Caramelize the Onions:

In the same pot, add the sliced onions and a pinch of salt. Cook, stirring occasionally, over medium heat for 20-30 minutes until the onions are deeply caramelized and soft. Add the garlic and cook for an additional 2 minutes.
Deglaze and Build the Soup:

If using wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom of the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaf, and short ribs back into the pot. Bring the soup to a simmer and cook uncovered for about 2-2.5 hours, until the short ribs are tender and easily shred.
Shred the Short Ribs:

Remove the short ribs from the soup and discard the bones. Shred the meat using two forks, then return the shredded short rib meat to the soup. If you’d like a thicker soup, sprinkle in the flour and stir well to combine. Cook for an additional 10 minutes.
Prepare the Gruyère Toast:

Preheat your oven’s broiler. Place the toasted French bread slices on a baking sheet. Spread butter on each slice, then top with the grated Gruyère cheese. Broil for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve:

Ladle the soup into bowls, and top each serving with a cheesy Gruyère toast. Garnish with fresh thyme, if desired.
Serving and Storage Tips