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Sear the short ribs: Season ribs with salt and pepper. In a large pot, heat olive oil and sear ribs on all sides until browned. Remove and set aside.
Caramelize the onions: In the same pot, add butter and sliced onions. Cook on low heat for 30–40 minutes, stirring often, until deeply golden and caramelized.
Build the broth: Add garlic and cook for 1 minute. Pour in wine (if using), scraping up any browned bits. Return ribs to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf.
Simmer: Cover and simmer on low heat for 2–3 hours, until the ribs are tender and falling off the bone. Remove bones and shred the meat into the soup.
Toast the bread: Preheat oven to broil. Place baguette slices on a baking sheet, brush with olive oil, top with Gruyère, and broil until golden and bubbly (about 2–3 minutes).
Serve: Ladle soup into bowls and top with the Gruyère toasts or serve on the side.
Serving and Storage Tips:
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