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French Onion Soup with Celeriac

French Onion Soup with Celeriac

  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m
Cassandra

Cassandra

The rich, comforting, savory delight of a traditional French onion soup, made extraordinary with the addition of celeriac and a cheese-topped, buttery roasted garlic toast crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
  2. Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
  3. Preheat the oven broiler.
  4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
  5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cassandra
18

Cassandra

5/12/2005

Recipe submitter popping in to say, fresh fennel would change the flavor quite a bit but would probably be a great addition. Might add to immune boosting too, same with anything in the onion/garlic family. Celery root is a big round ugly lumpy beige root, usually about the size of a grapefruit. It's a specialty veg, might have to ask your store to order. Can be kind of expensive -- I usually only buy it for holidays -- but it's a nice addition to soups and mashes.

amydoll
17

amydoll

8/8/2004

This was good. Well seasoned. Unfortunately, I made a special trip to a grocery store 20 minutes away to buy celeriac and when I got home I found out it was fennel. Oh well. I was disappointed but made due. I just chopped some celery fine and added it with the onions. I don't know what celeriac would add to this soup because it was good without it. This was not too salty, not too winey, just right. You'll have to cook the onions a long time to get them right (about a half hour) but that's important. The roasted garlic butter was a great touch.

CERAWALLACE
13

CERAWALLACE

1/22/2005

I love this soup and the celeriac really makes it something different! I use only beef broth and put fresh parsley in. I also cut the onions into long thin strips before sauteing which gives the soup a great texture! This has become my standard soup to make when someone's sick, since the garlic (I put a whole head in) and onions make great immune boosters!

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