Sautee the julienne onions & chopped garlic in some clarified butter or oil in the hot Instant Pot for 10 minutes, just to slightly soften them.
Add the bayleaf, and salt, to the pot. Close and latch the lid on the Instant Pot with the vent switch pointing to 'sealed'.
Switch the program to 'manual' and set the time to 30 minutes.
Once the onions have caramelized and the Instant Pot beeps, release the pressure using the instant release method.
If the onions have a lot of liquid in them, use the saute function to cook of the liquid and brown the onions. This may occur if using a smaller size model of the Instant Pot.
To serve pour the french onion soup into heat proof bowls, top with fresh cut baguette and shredded cheese.
Note: The French Onion Soup is easily kept gluten free and lactose free by using diet appropriate toppings!