Chef Ryan Riley has devised a speedy twist on classic French onion soup, using pickled onions to cut down cooking time significantly. Instead of slowly caramelising raw onions, Riley's recipe calls for a jar of strong pickled onions, which are sliced thin and softened in butter and olive oil for just 10 minutes under a lid.
After adding a pinch of sugar and a splash of the pickling liquor, the onions develop golden edges and a tangy depth in about 15 minutes. Garlic and flour are then stirred in, followed by the remaining pickling liquid and hot beef stock, allowing the soup to simmer to a rich, glossy finish in another 10 minutes.
The result is a deeply savoury, faintly sharp soup that is both comforting and quick to prepare. Riley suggests serving the soup piping hot, scattered with chopped parsley, and notes that while it lacks the traditional cheese-topped crouton, it still hits all the right notes for a satisfying meal.
The recipe requires one 440g jar of strong pickled onions, butter, olive oil, sugar, garlic, plain flour, beef stock, and parsley. It yields two servings and can be made in under 40 minutes, offering a convenient alternative for those short on time but craving the flavours of French onion soup.
