Preheat your oven to 325°F (165°C).

In a large oven-safe Dutch oven over high heat, melt the butter and add the sliced onions. Cook for 5 minutes until softened. Add the white wine and season with black pepper. Continue cooking for another 5-8 minutes, allowing the wine to evaporate and the onions to turn lightly golden.

Stir in the shallots, garlic, fresh thyme, sage, and a pinch of chili flakes.

Place the short ribs into the pot and pour over 6 cups of chicken broth. Add the tamari, bay leaves, and star anise (if using). Cover and roast in the oven for 2 ½ to 3 hours, or until the short ribs are tender and falling off the bone. Add the baby carrots during the last 1-2 hours of cooking.

Remove the bay leaves and star anise. Discard any bones and excess fat from the short ribs. Lightly shred the meat and taste for seasoning. If needed, add more salt. Place the pot over low heat to keep warm.

Increase the oven temperature to 425°F (220°C). Arrange the French bread slices on a baking sheet and toast for 10 minutes until dry. Switch to broil, top the toast with shredded Gruyère cheese, and broil for 2-3 minutes until bubbly and golden.

Ladle the short rib soup into bowls. Top each bowl with cheesy toast, freshly cracked black pepper, and fresh thyme. Enjoy!