French Onion Soup with Celeriac So Tasty

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French Onion Soup with Celeriac

"The rich, comforting, savory delight of a traditional French onion soup, made superb with the addition of celeriac and a cheese-crowned, buttery roasted garlic toast crust."

Ingredients :

1 head garlic
1 teaspoon olive oil
salt to flavor
half cup butter, softened
2 tablespoons olive oil
2 tablespoons butter, melted
three big candy onions, chopped
1 celeriac (celery root), chopped
2 cups beef broth
1 cup dry purple wine
2 cups vegetable broth
1 head garlic cloves, chopped
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to flavor
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H15M

Preheat oven to 425 stages F (220 ranges C). Slice the top off the entire head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 mins, or till the cloves are very smooth. Squeeze the cloves right into a small bowl, and blend with the half of cup softened butter.
Heat 2 tablespoons olive oil in a big pot over medium warmness. Melt 2 tablespoons butter within the pot, and mix with the oil. Stir inside the onions and celery root, and saute until the onions are lightly browned. Reduce warmness to medium low, and blend within the red meat broth, wine, and vegetable broth. Mix inside the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring from time to time, 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 last bread, place one slice of toasted bread on pinnacle of the soup in each bowl, and sprinkle with Swiss cheese.
Broil soup 5 minutes inside the preheated oven, till the Swiss cheese is melted. Cool for about 2 minutes before serving heat with remaining garlic bread.

Notes :

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