FRENCH ONION SOUP WITH BEEF SHORT RIBS

Heat olive oil in large pot, over medium heat.
Season the beef short ribs generously with salt and pepper, and sear on all sides. Remove and set aside.
Add sliced onions to your pot. Cook until caramelized, stirring occasionally, about 15 minutes.
Add minced garlic and cook until fragrant, 1-2 minutes.
Place your short ribs back in the pot and add in your beef broth. Add balsamic vinegar, thyme, bay leaf, and salt and pepper to taste.
Bring soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5-2.5 hours, until the meat is tender.
Preheat your oven broiler and toast your sliced bread lightly.
Once the ribs are tender, remove from the pot and shred the meat. Return meat to the soup and stir, discard bones.
Ladle soup into oven-safe bowls, layer with sliced bread and shredded cheese.
Broil the bowls in the oven for about 2-3 minutes--or until cheese is bubbly and golden.