Step 1

Select Sauté and preheat the pressure cooking pot. When hot, add the butter to the pressure cooking pot. When the butter melts, add the onions. Sauté for about 3 minutes until onions start to soften, stirring frequently to break apart the onion layers.  (The onions will release enough liquid to come to pressure. No additional liquid is necessary.)

Step 2

Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid.

Step 3

Select Sauté, add honey, and cook the onions, stirring occasionally, until the liquid has evaporated and the onions caramelize about 15 minutes.

Step 4

Add the red wine to deglaze the pot, scraping up any browned bits stuck on the bottom of the pot.

Step 5

Stir in the garlic, thyme, salt, and pepper and sauté for 2 minutes.

Step 6

Stir in the beef broth. Lock the lid in place. Select High Pressure and 5 minutes cook time.

Step 7

When the cook time ends, turn off the pressure cooker. Use a natural release for 10 minutes and then quick pressure release remaining pressure. When the valve drops, carefully remove the lid.

Step 8

Season to taste with additional salt and pepper.

Step 9

Ladle soup into individual bowls.

Step 10

Oven Method (for use with oven-safe bowls only): Place 1 or 2 baguette slices on top of soup and top with cheese. Place bowls on a large baking sheet. Broil until the cheese is melted and browned, about 3 minutes.

Step 11

Air Fryer Lid: Line air fryer basket with parchment or spray with nonstick spray. Place baguette slices flat-side-up in the air fryer basket, and top with cheese. Bake at 375°F until bread is toasted and cheese is melted and browned, about 3 minutes. Place toasted bread on top of soup in individual bowls.