• Turn the Instapot onto the saute setting. While the Instapot is warming up, rough chop the onions. You can slice them, or large dice them. The traditional French Onion soup has the onions sliced, but since my kiddos aren't a huge fan of onions, I chose large dices.
  
• Add in the butter and the onions to the warmed Instapot and saute the onions for 5-7 minutes or until the onions begin to brown slightly. Once the onions are slightly brown add minced garlic cloves and saute for another 2-3 minutes. Garlic burns very quickly so have the liquid ingredients ready. When the garlic is ready, add in the Worcestershire sauce, low sodium beef stock, tomato paste, bay leaves and 3 of the 4 Tbsps of the fresh thyme. Stir until the tomato paste incorporates with the liquids.
• Place the lid on the Instapot and pressure cook on high for 10 minutes.
• While the soup cooks in the Instapot, take the opportunity to make the homemade croutons.
• Once the Instapot is finished, rapid release the pressure and serve immediately topped with the croutons, shredded cheese, and basil.
• If your children are anything like mine, adding in some sort of noodle will convince them to try the soup. Personally, I prefer gnocchi, which I know...is Italian and this is French Onion Soup. But the pillowy texture of the gnocchi is very pleasant to the taste buds.
  

Homemade Croutons

• Cube the loaf of bread, you should end up with approximately 6-7 cups. Place on a baking sheet and drizzle olive oil over the bread, generously. Sprinkle with Italian seasoning, salt, and pepper. Bake at 375°F for 20 minutes, or until the bread becomes toasted.