Soul-Warming French Onion Beef Short Rib Soup

Heat olive oil in a large pot over medium-high heat. Add the beef short ribs and sear them on all sides until browned, about 4-5 minutes per side. Remove the ribs from the pot and set them aside.
In the same pot, add the sliced onions and cook over medium heat, stirring occasionally, until they are soft and caramelized, about 20-25 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Return the beef short ribs to the pot and pour in the beef broth. Stir in the balsamic vinegar, thyme, bay leaf, salt, and pepper.
Bring the soup to a simmer and let it cook, uncovered, for 2-3 hours, or until the short ribs are tender and easily pull apart.
While the soup is simmering, preheat your oven to 350°F (175°C). Place the French bread slices on a baking sheet and toast them in the oven until golden brown, about 8-10 minutes.
Once the bread is toasted, sprinkle the shredded Swiss or Gruyère cheese over the slices and return them to the oven for another 3-4 minutes, or until the cheese is melted and bubbly.
Once the short ribs are tender, remove them from the pot and shred the meat off the bones. Return the shredded beef to the soup and discard the bones.
Ladle the soup into bowls and top each with a slice of cheesy garlic bread. Serve hot and enjoy!
Serving and Storage Tips: