Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper, place in pot, and sear for 8–10 minutes until browned. Remove and set aside.

Caramelize the Onions: Lower heat to medium, add 3 tablespoons of butter and 4 large sliced yellow onions. Stir and cook for 30–40 minutes until deep golden brown.

Add Garlic and Deglaze: Stir in 4 minced garlic cloves for 1–2 minutes. Add 1 cup of dry red wine and scrape the bottom to deglaze. Let reduce for 3-5 minutes.

Build the Broth: Add the short ribs back, along with 6 cups of beef broth, 2 diced carrots, 2 diced celery stalks, 2 sprigs of thyme, and 1 bay leaf. Bring to a boil, then simmer for 2.5 to 3 hours.

Shred and Strain: Remove short ribs, let cool slightly, strain broth if desired, shred beef, and return it to pot. Adjust seasoning.

Prepare Gruyère Toasts: Preheat broiler, slice baguette, top with Gruyère cheese, and broil for 2–4 minutes until bubbly and golden.

Serve: Ladle soup into bowls, top with Gruyère toast, and enjoy your cozy comfort dish.