Directions:

Heat olive oil in a large pot over medium-high heat. Add the short ribs and sear on all sides until browned. Remove the ribs and set them aside.
In the same pot, add the sliced onions and cook, stirring occasionally, for about 10 minutes, until the onions are caramelized.
Add the garlic and cook for an additional 1 minute until fragrant.
Pour in the beef broth, balsamic vinegar, thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Return the short ribs to the pot and cover.
Let the soup simmer for 2-3 hours, or until the short ribs are tender and easily fall off the bone.
Preheat your oven’s broiler.
While the soup simmers, toast the French bread slices under the broiler for 2-3 minutes, until golden and crispy.
Remove the short ribs from the soup, shred the meat, and return it to the pot.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls, place a slice of toasted French bread on top of each, and sprinkle with shredded Swiss or Gruyère cheese.
Place the bowls under the broiler for 1-2 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!

Cooking Time: 2-3 hours
Servings: 4
Calories: 620 per serving