French Onion Short Rib Soup with Gruyere Toast

Heat the oven to 325°F (165°C).

Melt the butter in a large oven-safe Dutch oven over medium-high heat. Add the onions and cook for about 10 minutes, stirring often, until soft and starting to turn golden. Season with black pepper.

Stir in the shallots, garlic, thyme, sage and a pinch of red pepper flakes and cook for 1 to 2 minutes until fragrant.

Nestle the short ribs into the onions. Pour in 6 cups of broth and add the tamari, bay leaves and star anise, if using. Bring to a simmer.

Cover the pot and transfer it to the oven. Braise for 2 1/2 to 3 hours, adding the carrots for the last 1 to 1 1/2 hours, until the meat is falling off the bone and the carrots are tender.

Take the pot out and remove the bay leaves, star anise and bones. Shred the meat into bite-size pieces in the pot, skim off excess fat and add more broth if the soup is too thick. Season with salt and keep warm over low heat.

Raise the oven to 425°F (220°C). Toast the bread slices on a baking sheet for about 10 minutes, until dry and crisp.

Top each slice with Gruyere and broil for 2 to 3 minutes, watching closely, until the cheese is bubbling and golden.

Ladle the soup into bowls, set a cheese toast on each one and garnish with thyme and black pepper.