Ingredients:

For the Soup:

2 lbs beef short ribs
Salt and pepper to taste
2 tbsp olive oil
4 large onions (thinly sliced)
4 cloves garlic (minced)
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 cup dry white wine
6 cups beef broth
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
Fresh parsley (chopped, for garnish)

For the Cheesy Gruyère Toast:

1 French baguette (sliced)
2 cups Gruyère cheese (shredded)
2 tbsp butter (softened)
1 garlic clove (halved)
Fresh thyme (for garnish)

Instructions:

Season the short ribs with salt and pepper.

In a large pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

In the same pot, add the sliced onions. Cook for about 20-25 minutes, stirring occasionally, until the onions are caramelized and golden brown.

Add minced garlic, thyme, and bay leaf to the onions. Cook for an additional minute.

Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 3-4 minutes.

Stir in the beef broth, balsamic vinegar, and Worcestershire sauce. Return the short ribs to the pot.

Bring to a boil, then reduce heat to low. Cover and simmer for about 2-2.5 hours, or until the short ribs are tender.

Remove the short ribs from the soup and shred the meat, discarding the bones. Return the shredded meat to the pot and discard the bay leaf.

For the Cheesy Gruyère Toast, preheat the oven to 375°F (190°C).

Spread softened butter on one side of each baguette slice. Place on a baking sheet and rub with the halved garlic clove.

Top each slice with shredded Gruyère cheese and bake for 10-12 minutes, or until the cheese is bubbly and golden.

Serve the soup hot, garnished with fresh parsley, alongside the cheesy Gruyère toast.

This French Onion Short Rib Soup with Cheesy Gruyère Toast is a comforting and hearty dish, perfect for cozy nights!