15 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 6
  • 3 Rating Star 2
  • 2 Rating Star 1

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.

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • Preheat the oven broiler.

  • 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.

  • 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

567.14 calories; 19.18 g protein; 55.37 g carbohydrates; 28.66 g fat; 66.2 mg cholesterol; 979.09 mg sodium.Full Nutrition


Reviews (13)

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Most helpful positive review

Cassandra
05/12/2005
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.
(18)

Most helpful critical review

Anonymous
11/22/2011
I didn't enjoy this recipe. If I were to make it again I would thinly slice the onions and celeraic not chop them. I assumed they would dissolve more being chopped. Instead I had chunky almost stew-like soup. Maybe increase the beef or vegetable broth to help with that.
(2)
15 Ratings
  • 4 Rating Star 6
  • 5 Rating Star 6
  • 3 Rating Star 2
  • 2 Rating Star 1
Cassandra
05/12/2005
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.
(18)
amydoll
08/08/2004
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.
(17)
CERAWALLACE
01/22/2005
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!
(14)
Anonymous
03/16/2008
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 approach to a classic soup. I was sceptical at first about adding red wine but the flavor it added was rich and hearty. I didn't have any beef stock on hand so I used 3 cups of chicken broth 1 cup of water and 2 beef bullion cubes. It turned out fine though perhaps a little salty. I'll try using beef broth (or just one bullion cube) next time. I used Gruyere to melt atop the soup which melts nicely and isn't a strong as "Swiss" cheese.
(13)
RoseRover
09/21/2009
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.
(8)
Erik Campano
02/08/2010
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 lunch. Luckily here in my village in France we have a local farmer's market where celeriac is the single least expensive item per weight. Merci!
(8)
KathyinColumbus
02/16/2010
I really liked this soup! It was easy and delicious.
(7)
CakeLadyPHX
11/15/2008
This was great and not a lot of work. The garlic butter is a nice addition!
(6)
Anonymous
12/04/2011
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 rolls as we have celiac family members the underside disintegrated into the soup but it made it kind of like a ribolitta. The taste of the celeriac was complimentary but I don't think I would go the Cajun seasoning route again.
(2)