Follow these simple steps to create the amazing French Onion Short Rib Soup with Gruyère Toast:

1. 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 on all sides until browned. Remove from the pot and set aside.

2. Caramelize the Onions: In the same pot, add the butter. Once melted, add the sliced onions. Cook on medium heat, stirring frequently, until the onions are deeply caramelized (about 30-40 minutes).

3. Add Garlic and Herbs: Stir in the minced garlic, thyme, and bay leaf. Cook for an additional 2-3 minutes until fragrant.

4. Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.

5. Add Broth and Short Ribs: Return the short ribs to the pot and pour in the beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 hours, or until the short ribs are tender.

6. Remove and Shred Ribs: Once cooked, remove the short ribs from the pot. Shred the meat, discarding bones and excess fat, then return the shredded meat to the pot. Season the soup with additional salt and pepper to taste.

7. Prepare the Gruyère Toast: Preheat your oven to 425°F (220°C). Slice the baguette into thick slices. Place on a baking sheet and top each slice with grated Gruyère cheese. Bake for about 10 minutes or until the cheese is bubbly and golden.

8. Serve the Soup: Ladle the soup into bowls, topping each with Gruyère toast and a sprinkle of fresh parsley, if desired.