We start by place butter into the instant pot and switch it on. Choose the sauté option and make sure it is for 30 mins. As it heats up the butter will melt. We then add the herbs, bay leaves and stir well until we can smell it. Add the sliced onions, garlic and a little pinch of salt. Let this cook for a few minutes, stirring.

Now reduce the stirring add the honey and let it begin to caramelize. We want the onions to get some sticky and charred bits. Hence stir every now and then, ideally you want to cover this with a heat proof lid. This will trap the moisture in the pot and soften the onions while caramelizing them and help them not to stick to the pot.

Once the onions are soft and starting to get some color, add the vermouth and deglaze the pot, cook this without the lid so the alcohol can evaporate. This will take a few minutes.

Add the cinnamon powder, black pepper, salt, vinegar, worcestershire sauce, stock and water. By this time the 30 minutes should be over.

Now choose the pressure cooking option and select 10 minutes. Cover the pot with the pressure cooking lid and seal it. Press start and let it do its thing.

While this is happening make some cheese toasts, slice up your bread butter them and toast lightly in a pan over medium heat. Once golden, place your cheese on top of each slice add a little bit of water into the pan and cover with a lid, the steam will melt the cheese. Alternatively you can transfer the pan (make sure it is oven proof) into the oven under the grill to melt and color the cheese. This shouldn’t take more than 5-8 minutes under a high grill.

The soup should be ready, turn the pressure cooker knob and let the steam release. Once its done. Open the lid and season with more salt and pepper if needed. Serve the soup hot with the cheese toast and more thyme.