Instructions 📖

1. Prep & Caramelize Onions:

Preheat oven to 325°F (165°C).
In a large Dutch oven, melt butter over medium-high heat. Add onions and cook for 10 minutes, stirring occasionally, until softened and lightly caramelized. Season with black pepper.
2. Build Flavor Base:

Stir in shallots, garlic, thyme, sage, and a pinch of chili flakes. Cook for 2 minutes until fragrant.
3. Braise the Short Ribs:

Add short ribs, 6 cups broth, tamari, bay leaves, and star anise (if using). Cover and transfer to the oven. Roast for 2.5–3 hours until meat is fork-tender.
4. Add Carrots:

During the last 1–2 hours of cooking, add baby carrots to the pot.
5. Shred & Finish Soup:

Remove Dutch oven from oven. Discard bay leaves and star anise.
Shred meat off bones (discard bones) and return meat to the pot. Adjust broth thickness with remaining broth if needed. Season to taste.
6. Make Gruyère Toast:

Increase oven to 425°F (220°C).
Arrange bread on a baking sheet, top with Gruyère, and toast until cheese melts and bubbles (5–7 minutes).
7. Serve:

Ladle soup into bowls, top with Gruyère toast, and enjoy!