Set your Instant Pot to sauté mode and melt 4 tablespoons of butter. Add 4 thinly sliced yellow onions and sauté for about 15 minutes, stirring occasionally until they’re beautifully caramelized and golden brown.

Once the onions are caramelized, add a teaspoon of salt, half a teaspoon of black pepper, a teaspoon of dried thyme, and a tablespoon of flour. Stir well to coat the onions.

Pour in half a cup of red wine, allowing it to deglaze the pot. Sauté for an additional 1-2 minutes, stirring constantly.

Next, add 4 cups of beef broth to the pot, stirring to combine all ingredients. Close the Instant Pot lid and set it to pressure cook on high for 5 minutes.

After 5 minutes, perform a quick release of pressure. Carefully remove the lid.

Ladle the soup into bowls. Top with a slice of toasted baguette and a generous amount of shredded Gruyere cheese.

Place the bowls under the broiler in your oven for 2-3 minutes or until the cheese is melted and bubbly.