• Open up your electric pressure cooker and pop the butter inside. Hit the “sauté” setting and wait for the butter to melt. Once your butter has melted add the chopped onions, minced garlic, thyme and the bay leaf to the cooker. Stir the ingredients well and cook them until the onions start to soften (about 5 minutes).
• Once the onions have begun to soften stir in 3 tablespoons of water. Put the lid on the pressure cooker and seal it and set it to cook on high pressure for 20 minutes.
• Following the manufacturer’s instructions, depressurize the cooker and remove the lid, turning it back to the “sauté” setting. Cook for 5 minutes and then add the ½ cup of dry red wine and simmer for 10 minutes or until most of the liquid has evaporated.
• Remove the thyme and bay leaf from the pressure cooker and discard.
• Pour the Kitchen Basics Beef Bone Broth and the Kitchen Basics Beef Stock into the pressure cooker, cook on a low heat setting until the soup starts to thicken. This should take about 10 minutes.
• Add salt and pepper to taste.

Instructions for the baguette slices:

• Once the soup has finished cooking, preheat the grill and arrange baguette slices next to one other on a baking tray lined with a baking sheet. Evenly distribute the grated cheese of your choice over the slices.
• Grill until bubbly and golden brown (be careful not to burn the cheese).
• Serve the soup into bowls and then top them with the toasted baguette and cheese slices.