French Onion and Celeriac Soup

    French Onion and Celeriac Soup

    9saves
    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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