Gissele Alzate - Feedyoursoull

1. Add sliced onions to the bottom of the slow cooker.
2. Season short ribs generously with salt and pepper and nestle into the onions.
4. Scatter garlic cloves and bay leaves over the top.
5. Pour in beef broth.
6. Cover and cook on low for 7-8 hours or high for 4-5 hours if you’re in a rush.
7. When there are 40 minutes left, remove the short ribs, pull the meat off the bones, shred, and return it to the soup. Taste and salt and pepper if needed.
8. Toast sourdough and place them on top of the soup, then layer on the shredded gruyere.
9. Let the cheese melt, serve warm, and enjoy!