Creating French Onion Short Rib Soup with Gruyère Toast is simple if you follow these steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Sear Short Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs on all sides until browned, about 4–5 minutes per side. Remove and set aside.
3. Caramelize Onions: In the same pot, add the butter. Add the sliced onions and cook over medium heat, stirring occasionally, for about 30–40 minutes, until they are caramelized and golden brown.
4. Add Garlic and Herbs: Stir in the minced garlic, thyme, rosemary, and bay leaf. Cook for an additional 2 minutes until fragrant.
5. Deglaze the Pot: Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer for about 5 minutes.
6. Add Broth and Ribs: Return the short ribs to the pot. Pour in the beef broth and bring the mixture to a simmer. Cover and transfer to the preheated oven.
7. Slow Cook: Cook in the oven for 2 to 2.5 hours, or until the short ribs are tender and can easily be shredded.
8. Shred Short Ribs: Remove the pot from the oven. Take out the short ribs and shred the meat, discarding the bones. Return the shredded meat back to the pot and stir well.
9. Season to Taste: Taste the soup and adjust seasonings with salt and pepper as needed.
10. Prepare Gruyère Toast: While the soup is resting, place the slices of bread on a baking sheet. Top each slice with a generous amount of grated Gruyère cheese. Bake in the oven for about 10–12 minutes, or until the cheese is bubbly and golden brown.
11. Serve: Ladle the hot soup into bowls, topping each with a slice of Gruyère toast.