1-Getting started with this French Onion Short Rib Soup: First, you’ll want to soften the onions in melted butter over high heat until they start to turn golden. That caramelization step is what gives the soup its amazing depth, so take your time with it.

2-Next: cook the onions with the wine until it’s evaporated, which usually takes a few minutes. Then, add in the shallots, garlic, fresh thyme, fresh sage, and a bit of chili flakes for some kick. Now, place the short ribs into the pot along with 6 cups of broth, tamari, bay leaves, and that optional star anise for extra flavor.

3-Stove and Oven Method: Once everything is in the pot, cover it and roast at 325°F for 2.5 to 3 hours until the ribs are tender. Add the carrots in the last 1-2 hours so they cook through without getting mushy. After that, remove the bay leaves and star anise, discard the bones and excess fat, then shred the meat and return it to the pot on low heat.

4-For the cheesy toast: toast the French bread slices at 425°F for about 10 minutes, top them with Gruyere cheese, and broil for 2-3 minutes until it’s bubbly and golden. Serve the soup warm with the toast on top, garnished with fresh thyme and black pepper. The total prep time is around 30 minutes, with the cooking taking about 3 hours, but it’s worth every second for that tender result.

5-Crockpot Method: If you prefer a slower approach, sauté the onions and cook them with wine as in the first steps. Then, combine everything shallots, garlic, herbs, ribs, broth, tamari, bay leaves, and star anise in your crockpot. Set it to low for 7-8 hours or high for 5-6 hours, adding carrots in the final 1-2 hours.

6-After cooking: remove the bay leaves and star anise, discard bones and fat, shred the meat, and reheat gently. Top with the cheesy toast and garnish as before. Keep in mind, cooking times might vary if you use boneless short ribs or adapt for pressure cooking, which takes about 60 minutes at high pressure.