Preheat your oven to 325°F (165°C).
Season the short ribs with salt and pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot and set aside.
Reduce the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are deeply caramelized, about 25-30 minutes.
Add the garlic and cook for another 2 minutes. Sprinkle the flour over the onions and stir to combine.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes.
Return the short ribs to the pot and add the beef broth, thyme, and bay leaf. Bring the mixture to a simmer.
Cover the pot and transfer it to the preheated oven. Braise the short ribs in the oven for about 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven. Discard the thyme sprigs and bay leaf. Remove the short ribs, shred the meat, and return it to the pot.
Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of baguette, and sprinkle generously with Gruyère cheese.
Place the bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes. Serve hot.Cheese sandwiches
Variations & Tips
For a lighter version, you can substitute chicken broth for beef broth and use boneless beef chuck instead of short ribs. If you prefer a vegetarian option, omit the short ribs and use vegetable broth, adding mushrooms for a meaty texture. For a different flavor profile, try adding a splash of balsamic vinegar to the onions during caramelization. You can also experiment with different cheeses, such as Comté or Emmental, for the topping.
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