Thin slice 4 large onions.

Saute garlic and onion in olive oil or butter for 10 minutes until soft.

Add the garlic, wine, thyme leaves, beef broth water and salt and pepper.

Secure the lid and set to seal. Set to high pressure for 20 minutes with an instant release.

After the soup is done you can put in an oven proof bowl set 2 crusty bread slices on top with a slice of Swiss or Gruyere cheese and broil for 2 minutes until the cheese is melted. Or like our family eating heart healthy we just use a crusty bread on the side.