1: To an Instant Pot, add the olive oil, butter, sugar, salt, and frozen onions. Turn to low medium heat and let the onions caramelize, which may take about 5 minutes.
2: Then add the bullion, water, rosemary, garlic paste, and Worcestershire sauce. Cover and let the soup cook for about 5 to 10 minutes.
3: Pour the soup into an oven and microwave-safe bowl, top with croutons and cheese.
4: Air fry at 380°F for 5 minutes or until the cheese is golden brown.
5: Enjoy!
