1-Step 1: Preheat and Start the Onions Preheat your oven to 325°F (163°C). In a large oven-safe Dutch oven, melt 6 tbsp butter over medium-high heat. Toss in the 4 sliced onions and cook until softened, about 5 minutes. This builds the caramelized onions base for your French onion short rib soup.

2-Step 2: Deglaze with Wine Add 1/2 cup dry white wine and cook 5 to 8 minutes until it evaporates and onions turn lightly golden. Patience here creates that sweet depth, just like in classic French onion soup but with short ribs coming.

3-Step 3: Add Aromatics and Ribs Stir in 2 minced shallots, 4 cloves garlic, 2 tbsp thyme, and 2 tbsp sage. Nestle in the 4 pounds bone-in beef short ribs.

4-Step 4: Build the Broth Pour in 6 to 8 cups beef broth to cover, 1/2 cup tamari or soy sauce, 2 bay leaves, and optional star anise. Cover the pot tightly.

5-Step 5: Braise in the Oven Roast for 2½ to 3 hours until ribs are tender and meat falls from the bone. Add 2 cups chopped carrots in the last 1 to 2 hours. Total time: about 3.5 hours including 30 minutes prep.

6-Step 6: Shred the Meat Remove bay leaves and star anise. Pull out ribs, discard bones and excess fat, shred meat, and stir back into the broth. Skim fat for cleaner broth. Keep warm on low.

7-Step 7: Make Cheesy Toasts Preheat oven to 425°F (218°C). Toast 6 French bread slices 10 minutes until dry. Top with 2 cups shredded Gruyère and broil 2 to 3 minutes until bubbly.

8-Step 8: Serve It Up Ladle onion soup with short ribs into bowls, add cheesy toast on top or side, finish with black pepper, fresh thyme, and optional chili garlic oil.