• Begin by gathering all the necessary ingredients for the soup.

For Preparing the Soup:

• The day before serving, combine the short ribs, beef broth, and soy sauce in a slow cooker. Add rosemary, parsley, and bay leaves. Set to low and cook for 8 hours or overnight until the meat becomes tender. Remove bones, bay leaves, and rosemary. Shred the meat into bite-sized pieces, strain the broth, and store both in the fridge. After cooling, skim off any fat from the broth.
• In a large pot, melt the butter over medium-high heat. Once bubbling, add the onions and sauté until they are softened but not browned. Season with salt and pepper, then mix in the thyme.
• Mix the shredded meat and the chilled beef broth into the pot. Bring to a boil, then lower the heat and let it simmer.
• To prepare the gelatin, dissolve it in a small bowl with 1 cup of cold water and let it sit until it swells. Then, stir it into the hot soup and keep simmering until the onions soften, approximately 20 to 30 minutes.

For Serving:

• Preheat your oven to 450ºF.
• Spoon the soup into oven-safe ramekins. Place a slice of French bread on each and top generously with shredded Gruyère cheese. Arrange the ramekins on a baking sheet and bake for about 5 minutes, or until the soup is bubbling and the cheese has melted. Enjoy your soup while it's still hot!