"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." — Cassandra
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salt to taste
sweet onions, chopped
celeriac (celery root), chopped
dry red wine
garlic cloves, chopped
Cajun seasoning to taste
salt and pepper to taste
French bread, toasted and sliced
shredded Swiss cheese
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.
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.
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.
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Soup with Celeriac
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 258
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