Creating this French Onion Beef Short Rib Soup is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 300°F (150°C).

2. Sear the Short Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides. Remove and set aside.

3. Cook the Onions: Add butter to the same pot. Once melted, add sliced onions. Cook slowly over medium heat, stirring occasionally until they are deeply caramelized, about 30-40 minutes.

4. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

5. Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for about 5 minutes.

6. Combine Ingredients: Return the short ribs to the pot, then add the beef broth, thyme, and bay leaves.

7. Braise the Soup: Cover the Dutch oven and transfer it to the preheated oven. Braise for 2-3 hours or until the beef is tender and falling off the bone.

8. Finish the Soup: Remove the pot from the oven. Discard the bay leaves and check for seasoning, adjusting if necessary.

9. Prepare for Serving: If desired, thinly slice baguette pieces and toast them. This will serve as your bread base.

10. Serve the Soup: Ladle the soup into bowls, place a slice of toasted baguette on top, and sprinkle with shredded Gruyère cheese.

11. Broil Cheese: For the finishing touch, place the bowls under the broiler until the cheese is bubbly and golden brown.

12. Garnish and Enjoy: Top with chopped parsley if desired and serve hot!