Creating your own French Onion Beef Short Rib Soup is simple if you follow these clear steps:

1. Sear the Short Ribs: In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear until browned on all sides. This takes about 5-7 minutes. Remove the short ribs and set aside.

2. Caramelize the Onions: In the same pot, add the remaining olive oil. Add the sliced onions and cook over medium heat, stirring occasionally, until they become golden brown and caramelized. This can take 20-30 minutes.

3. Add Garlic and Deglaze: Once the onions are caramelized, add the minced garlic and cook for 1-2 minutes until fragrant. Then, pour in the white wine to deglaze the pot, scraping up any brown bits from the bottom.

4. Combine Ingredients: Return the short ribs to the pot. Add the beef broth, balsamic vinegar, thyme, bay leaves, and season with additional salt and pepper.

5. Simmer: Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 3 hours, or until the short ribs are tender.

6. Final Touches: Once the short ribs are cooked, remove them and shred the meat from the bones. Discard the bones and return the shredded meat to the pot. Adjust seasoning if necessary.

7. Prepare the Baguette: Preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and lightly toast them in the oven, about 5-7 minutes.

8. Assemble to Serve: If using oven-safe bowls, ladle soup into each bowl, top with toasted baguette slices, and sprinkle generously with Gruyère cheese.

9. Broil the Soup: Place the bowls under the broiler for 2-3 minutes until the cheese melts and is bubbly. Monitor closely to prevent burning.