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

1. Preheat Oven: Preheat your oven to 300°F (150°C).
2. Sear Short Ribs: In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Season the beef short ribs with salt and pepper. Sear on all sides until browned; about 3-4 minutes per side. Remove and set aside.
3. Caramelize Onions: In the same pot, add unsalted butter. Add the sliced onions and cook on medium-low, stirring frequently, until caramelized. This should take about 30-40 minutes.
4. Add Garlic: Once the onions are caramelized, add minced garlic and cook for another minute until fragrant.
5. Deglaze: Pour in the dry white wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce for about 5 minutes.
6. Combine Ingredients: Add the seared short ribs back to the pot. Pour in the beef broth, add fresh thyme, bay leaves, and additional salt and pepper to taste.
7. Oven Cook: Cover the pot and transfer it to the preheated oven. Let it cook for 1.5 hours or until the short ribs are tender and easily pulled apart.
8. Rest and Shred: Remove from the oven and let it rest for about 10 minutes. Take the short ribs out and shred the meat, discarding any bones and fat. Return the shredded beef to the soup.
9. Toast Bread: While the soup is resting, slice the baguette and toast the slices in the oven until golden brown.
10. Melt Cheese: Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and sprinkle with Gruyère cheese. Broil in the oven until the cheese melts and bubbles.
11. Serve: Serve hot, garnished with fresh parsley if desired.

By following these steps, you’ll create an irresistible bowl of French Onion Beef Short Rib Soup that will be a hit at any occasion.