French Onion and Celeriac Soup

    French Onion and Celeriac Soup

    (14)
    10saves
    1hr40min


    14 people made this

    About this recipe: This is a nice twist on classic French onion soup, with the lovely addition of celeriac. Topped with toasted baguette and a generous sprinkling of grated cheese, then grilled till golden and bubbling, this makes a fab lunch or impressive starter.

    Ingredients
    Serves: 8 

    • 1 head garlic
    • 1 teaspoon olive oil
    • salt to taste
    • 110g butter, softened
    • 2 tablespoons olive oil
    • 2 tablespoons butter, melted
    • 3 large onions, chopped
    • 1 celeriac, chopped
    • 500ml beef stock
    • 225ml dry red wine
    • 500ml vegetable stock
    • 1 head garlic, chopped
    • 2 teaspoons paprika
    • 2 tablespoons dried parsley
    • 1/2 teaspoon Cajun seasoning, or to taste
    • salt and pepper to taste
    • 1 baguette, sliced and toasted
    • 175g grated Gruyere cheese

    Method
    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 220 C / Gas 7. 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 110g 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 celeriac, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef stock, wine and vegetable stock. 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 grill.
    4. Spread the toasted baguette slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking tray. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with cheese.
    5. Grill soup 5 minutes in the preheated oven, until the cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    18

    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.  -  12 May 2005  (Review from Allrecipes US | Canada)

    by
    17

    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.  -  08 Aug 2004  (Review from Allrecipes US | Canada)

    by
    13

    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!  -  22 Jan 2005  (Review from Allrecipes US | Canada)

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