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French Onion Soup with Celeriac
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Elevate classic French onion soup with celeriac and cheesy garlic toast.
Ingredients:
  • 1 head garlic
  • 1 teaspoon olive oil
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted
  • 3 large sweet onions, chopped
  • 1 celeriac (celery root), chopped
  • 2 cups beef broth
  • 1 cup dry red wine
  • 2 cups vegetable broth
  • 1 head garlic cloves, chopped
  • 2 teaspoons paprika
  • 2 tablespoons dried parsley
  • Cajun seasoning to taste
  • 1 loaf French bread, toasted and sliced
  • 1 cup shredded Swiss cheese
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C). Prepare the garlic by slicing the top off, drizzling with 1 teaspoon of olive oil, and seasoning with salt. Wrap it in foil and bake for 45 minutes or until the cloves are very soft. Squeeze the roasted cloves into a small bowl and combine with 1/2 cup of softened butter.
  • In a large pot over medium heat, heat 2 tablespoons of olive oil. Add 2 tablespoons of butter and blend together. Saute the onions and celery root until onions are lightly browned. Reduce heat to medium-low, pour in beef broth, wine, and vegetable broth. Add chopped garlic and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer for 1 hour, stirring occasionally.
  • Get the oven broiler nice and hot.
  • Spread the garlic butter on the toasted bread slices. Ladle the soup into oven safe bowls placed on a baking sheet. Top each bowl with a slice of toasted bread and sprinkle with Swiss cheese, reserving the remaining bread for later.
  • Place the soup under the broiler in the preheated oven for 5 minutes until the Swiss cheese is gooey and melted. Let it cool for approximately 2 minutes before serving it warm alongside the extra garlic bread.

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