1️⃣ Preheat the oven: Set your oven to 325°F (165°C).

2️⃣ Caramelize the onions: In a large, oven-safe Dutch oven, melt the butter over medium-high heat. Add the thinly sliced onions and cook for 10 minutes, stirring frequently, until softened and lightly caramelized. Season with black pepper.

3️⃣ Add aromatics: Stir in the shallots, garlic, thyme, sage, and a pinch of red chili flakes. Cook for an additional 2 minutes until fragrant.

4️⃣ Sear the short ribs: Add the short ribs to the pot, nestling them among the onions. Pour in 6 cups of chicken broth, followed by the tamari, bay leaves, and star anise (if using).

5️⃣ Roast the soup: Cover the Dutch oven and transfer it to the oven. Roast for 2 ½ to 3 hours, or until the short ribs are tender and the meat easily falls off the bone.

6️⃣ Add carrots: During the last 1-2 hours of cooking, stir in the baby carrots to allow them to soften.

7️⃣ Shred the meat: Remove the pot from the oven. Discard the bay leaves and star anise. Pull the bones from the short ribs and lightly shred the meat. Return the pot to the stove over low heat. Taste the soup and adjust seasoning with salt, if needed.

8️⃣ Prepare the toast: Preheat the oven to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes, or until dry and slightly crisp.

9️⃣ Add the cheese: Switch the oven to broil. Top each slice of bread with shredded Gruyère cheese and broil for 2-3 minutes, until the cheese is melted and bubbly.

🔟 Serve: Ladle the rich soup into bowls. Top each serving with a slice of Gruyère toast. Garnish with black pepper and fresh thyme. Serve hot and enjoy!