Press brown/sauté, set the temperature to high, and then press start/stop. Allow multi cooker to preheat. Add the butter and onions and sauté stirring regularly until the onions are evenly browned and softened. Add the remaining ingredients to the cooking pot and stir. Press start/stop. Secure the lid. Press soup, set pressure too high, and adjust time to 10 minutes. Make sure the steam release valve is it to seal/closed position. Press start/stop.

Once cooking is complete and the pressure is released remove rosemary and bay leaves. Alternatively, you can grill the bread and cheese separately, placing on the soup before serving. Garnish with thyme sprigs and serve warm.