1-Getting started: with this French Onion Beef Short Rib Soup is as easy as prepping your ingredients and diving in, and I promise it’s fun along the way. First, prepare all ingredients by thinly slicing the onions and trimming excess fat from beef short ribs to ensure smooth cooking and great results.

2-Next: brown the beef short ribs in a heavy pot over medium-high heat until caramelized on all sides, then remove and set them aside. This step builds that rich flavor you love. In the same pot, melt the butter and caramelize the onions slowly over medium heat for 30-40 minutes until they turn deep golden and sweet; stir frequently to avoid burning.

3-Building the Soup Base: Return the browned short ribs to the pot, add thyme, sage, garlic, shallots, and chili flakes; pour in the broth, tamari or soy sauce, bay leaves, and star anise if you’re using it. Bring everything to a boil, then reduce heat and simmer gently, partially covered, for 2-3 hours until the meat is tender and flavors meld.

4-Adding Finishing Touches: About an hour before it’s done, toss in the carrots to keep them from getting too soft. Once cooked, remove the bay leaves and star anise, discard any bones and extra fat, and shred the meat lightly before returning it to the pot. For the stove or oven method, preheat to 325° F and follow the steps as outlined, or switch to the crockpot for slower cooking.

5-In the crockpot method, sauté the onions and other aromatics first, then transfer to the slow cooker with the rest of the ingredients and cook on low for 7-8 hours. Finally, toast the French bread and top with cheese for a bubbly finish. Serve hot with fresh herbs and maybe a drizzle of chili garlic oil for that extra kick.