Turn instant pot on sauté mode. Add butter and allow it to fully melt
Add onions, give it a quick stir and cover the pot loosely. Sauté the onions for about 15 minutes, stirring occasionally.
Remove lid, season with salt and pepper. Add sugar and continue to sauté for up to 5 minutes, stirring often until onions are golden brown.
Add the wine. Scrape off the bottom of the pot and cook until most of the wine has evaporated.
Meanwhile, dissolve the Vital Proteins Beef Broth Collagen in warm water. Then add in to the pot as well as the thyme.
Cover the instant pot and turn pressure valve in lock position. Cancel the sauté mode and manually select high pressure for 6 minutes.
Once cooking is complete, quickly release the pressure.
Meanwhile, pre-heat the oven to broil. Scoop the soup into ovenproof bowls and top with a baguette slice. Sprinkle gruyère cheese on top and place under the broiler for 3-5 minutes or until the cheese is melted.