1. Turn Instant Pot to sauté setting. When display says HOT add in the butter and let it melt. Add in the onions and toss in the butter. Stir in the salt and baking soda. Sauté onions for about 4-5 minutes. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the bay leaves, garlic powder, pepper and Worcestershire.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 10 minutes (or you can pressure cook on low pressure for 10 minutes). When time is up let pot sit for 5 minutes and then move valve to venting. Discard the bay leaves.
5. Slice the baguette into thin slices and brush lightly with olive oil. Toast in the oven until golden brown and crusty (I used the broiler). 
6. Place 2-3 slices of toast into each serving bowl. Cover with 2 Tbsp of cheese (or more). Then ladle soup into bowls. the cheese will melt and the bread will rise to the top. Enjoy!

Slow Cooker:

1. Add butter, onions, salt and baking soda into slow cooker. Cover and cook on high for 2 hours. 
2. Add in the broth, bay leaves, garlic powder, pepper and Worcestershire. Cover and cook on high for 2 more hours.
3. Slice the baguette into thin slices and brush lightly with olive oil. Toast in the oven until golden brown and crusty (I used the broiler). 
4. Place 2-3 slices of toast into each serving bowl. Cover with 2 Tbsp of cheese (or more). Then ladle soup into bowls. the cheese will melt and the bread will rise to the top. Enjoy!