Creating this incredible soup involves several straightforward steps:

1. Brown the Short Ribs: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown them on all sides for about 4-5 minutes per side. Once browned, remove from the pot and set aside.

2. Caramelize the Onions: In the same pot, add the butter and the sliced onions. Cook on medium heat for about 20-30 minutes, stirring frequently until the onions are deep golden brown and caramelized. This process is crucial, as it builds the flavor base of the soup.

3. Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

4. Deglaze the Pot: Pour in the dry white wine, scraping up any brown bits from the bottom of the pot. Allow it to simmer for about 5 minutes until slightly reduced.

5. Combine Ingredients: Return the short ribs to the pot. Add the beef broth, thyme, bay leaf, and any additional salt and pepper to taste.

6. Simmer: Bring the soup to a boil, then reduce heat to low. Cover and let it simmer for 3-4 hours, until the beef is fork-tender.

7. Shred the Beef: Once cooked, remove the short ribs from the soup and shred the meat, discarding any bones and excess fat.

8. Return Shredded Beef: Add the shredded beef back into the pot and stir well. Taste for seasoning again and adjust if necessary.

9. Prepare to Serve: Preheat your oven broiler. Place slices of baguette on a baking sheet and top with shredded Gruyère cheese. Broil for 2-3 minutes until the cheese is bubbly and golden.