Skip to main content New<> this month
Get the Allrecipes magazine

French Onion Soup with Celeriac

Rated as 4.13 out of 5 Stars
2

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 567
Original recipe yields 8 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 567 calories; 28.7 55.4 19.2 66 979 Full nutrition

Explore more

Reviews

Read all reviews 13
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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/gar...

Most helpful critical review

I wanted to love this recipe, and I actually thought it was quite good, but no one in my family was very enthusiastic about it. It smelled great simmering this afternoon. Used gluten-free French...

Most helpful
Most positive
Least positive
Newest

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/gar...

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 b...

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 th...

My husband absolutely LOVED this soup! I had purchased some celeriac and came across this recipe by using the "ingredient search" function. What luck! This was an easy, tasty and unique approa...

Wonderful. Didn't have red wine on hand but added a bit of vinegar and sugar. Also two small hot peppers to spice it up. Served with a chicken in buttery olive sauce, this made a heavenly Sunday...

This is a nice soup and the celeriac adds a nice fresh flavour to it. The onions and celeriac need to be cooked for at least 30 minutes or longer to get them nice and golden.

I really liked this soup! It was easy and delicious.

This was great and not a lot of work. The garlic butter is a nice addition!

I wanted to love this recipe, and I actually thought it was quite good, but no one in my family was very enthusiastic about it. It smelled great simmering this afternoon. Used gluten-free French...