02/09/2026
POV: it’s September, you’re WFH, and lunch needs to feel like a HUG 🥣🧀
French onion soup + VERY cheesy Gruyère toasties = your new cold-weather lunch obsession.
Sweet, jammy onions. Rich, savoury broth. Crispy sourdough. Melted Gruyère. And absolutely zero sad desk lunches.
This is the kind of recipe you make when you want something cosy, comforting and properly filling — but still easy enough for a Tuesday lunchtime.
🧅 10 mins prep
🥣 Serves 4
⏰ 45 mins
🧀 Gruyère levels: unapologetic
SAVE THIS for the first properly chilly day 👀
And be honest… are you a dunk the toastie in the soup person or do you keep them separate? 👇
Get the full recipe on Cherrypick — and add everything straight to your shop.
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Ingredients
4 tbsp butter
1kg white onions, finely sliced
2 garlic cloves, finely chopped
2 tbsp plain flour
190ml white wine
1 litre beef stock
1 tbsp Worcestershire sauce
150g Gruyère, grated
8 slices sourdough
2 tsp Dijon mustard
Maldon salt, to taste
Method
Melt the butter in a large pot over a medium-low heat. Add the sliced onions and a good pinch of salt. Cook for 15–20 minutes, stirring regularly, until soft and caramelised.
Add the garlic and cook for 2 minutes. Stir in the flour and cook for another minute.
Pour in the white wine and bubble until reduced by about half. Add the beef stock and Worcestershire sauce, then simmer for 10 minutes. Season to taste.
For the toasties, spread Dijon mustard over the sourdough and top with Gruyère. Sandwich together and fry in butter until golden and crisp on both sides.
Ladle the soup into big bowls, cut the toasties in half and dunk liberally
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Ingredients
4 tbsp butter
1kg white onions, finely sliced
2 garlic cloves, finely chopped
2 tbsp plain flour
190ml white wine
1 litre beef stock
1 tbsp Worcestershire sauce
150g Gruyère, grated
8 slices sourdough
2 tsp Dijon mustard
Maldon salt, to taste
Method
Melt the butter in a large pot over a medium-low heat. Add the sliced onions and a good pinch of salt.
