{"id":617,"date":"2011-03-17T23:43:30","date_gmt":"2011-03-17T22:43:30","guid":{"rendered":"https:\/\/zeleni-zabojcek.si\/blog\/?p=617"},"modified":"2016-12-28T22:09:26","modified_gmt":"2016-12-28T21:09:26","slug":"francoska-cebulna-juha","status":"publish","type":"post","link":"https:\/\/zeleni-zabojcek.si\/za\/francoska-cebulna-juha\/","title":{"rendered":"Francoska \u010debulna juha"},"content":{"rendered":"<p><a href=\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2011\/03\/ebulna-juha.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-618\" title=\"gratinirana \u010debulna juha\" src=\"https:\/\/www.zeleni-zabojcek.si\/zz\/wp-content\/uploads\/2011\/03\/ebulna-juha.jpg\" alt=\"\" width=\"400\" height=\"300\" srcset=\"https:\/\/zeleni-zabojcek.si\/za\/wp-content\/uploads\/2011\/03\/ebulna-juha.jpg 400w, https:\/\/zeleni-zabojcek.si\/za\/wp-content\/uploads\/2011\/03\/ebulna-juha-71x53.jpg 71w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>Kadar je \u010debule na pretek, ko je mrzlo, ko de\u017euje, ko brije veter&#8230; se ogrejmo s francosko \u010debulno juho. \u010cez tale na\u0161 stari hitri recept smo \u017ee naredili kri\u017e (doma se je grel pod goro podatkov), pa ga je Google na\u0161el shranjenega pri <a href=\"http:\/\/sandrica.blog.siol.net\/2010\/02\/05\/cebulna-juha\/\">Mami Sandri<\/a>. Ni veliko manjkalo, pa bi danes ostali povsem brez \u010debulnih juh, Sandrin blog je vreden branja in je pa\u0161a za oko!<\/p>\n<p><strong><em>Na maslu res \u010disto po\u010dasi pokrito pra\u017eite \u010debulo 30 minut.  Medtem zavrite ju\u0161no osnovo; \u010disto malo moke posujte po \u010debuli, za\u010dinite  s poprom in soljo in vse skupaj polijte z ju\u0161no osnovo. Kuhajte \u0161e 15  minut. Medtem ogrejte pe\u010dico na 200 stopinj. V ognjevarne ju\u0161ne posode  vlijte juho; pokrijte s toastom in posujte z ementalerjem; povrhu \u0161e  malo masla in popra ter popecite, dokler se sir ne stali.<\/em><\/strong><\/p>\n<p>In \u0161e tehnikalije, za juho potrebujemo<\/p>\n<ul>\n<li>1 kg \u010debule<a title=\"Cookbook:Onion\" href=\"http:\/\/en.wikibooks.org\/wiki\/Cookbook:Onion\"><\/a><\/li>\n<li>60 g masla<\/li>\n<li>3 \u017elice moke<\/li>\n<li>liter ju\u0161ne osnove<\/li>\n<li>\u017elica sladkorja, sol in poper<\/li>\n<\/ul>\n<p>Narezano \u010debulo po\u010dasi du\u0161imo (po\u010daaasi, pribli\u017eno 20 minut) in  zarumenimo na maslu. Vme\u0161amo \u017eli\u010dko sladkorja in moko, dodamo poper, \u0161e malo  popra\u017eimo in zalijemo z ju\u0161no osnovo. Tradicionalno razli\u010dico so kuhali eno uro, mi pa si pomagamo s pali\u010dnim me\u0161alnikom, da se \u010debula razpusti. Solimo, morda \u0161e malo sladkamo in izberemo pope\u010dene kruhke za na vrh:<\/p>\n<p>Gratinirane ope\u010dene rezine<\/p>\n<ul>\n<li>4 rezine kruha<\/li>\n<li>olivno olje in maslo<\/li>\n<li>60 g sira<\/li>\n<\/ul>\n<p>ali pa \u010desnove pope\u010dene kru\u0161ne kocke<\/p>\n<ul>\n<li>4 rezine kruha<\/li>\n<li>olivno olje in maslo<\/li>\n<li>strok \u010desna<\/li>\n<\/ul>\n<p>Juho lahko serviramo s pope\u010denimi gratiniranimi kruhki: rezine kruha pope\u010demo v pe\u010dici, ogreti na 180 stopinj C, da postanejo zlato rjave. Na vsako dodamo \u0161e nekaj naribanega sira, ki se stopi v vro\u010di pe\u010dici. Rezine postre\u017eemo na posebnem kro\u017eniku ali kar v juhi.<\/p>\n<p>Juho lahko popestrimo tudi s \u010desnovimi opra\u017eenimi kru\u0161nimi kockami: nasekljan \u010desen popra\u017eimo na olivnem olju, dodamo kru\u0161ne kocke in jih pope\u010demo. Juhi jih dodamo, preden jo postre\u017eemo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kadar je \u010debule na pretek, ko je mrzlo, ko de\u017euje, ko brije veter&#8230; se ogrejmo s francosko \u010debulno juho. \u010cez tale na\u0161 stari hitri recept smo \u017ee naredili kri\u017e (doma se je grel pod goro podatkov), pa ga je Google na\u0161el shranjenega pri Mami Sandri. Ni veliko manjkalo, pa bi danes ostali povsem brez \u010debulnih&hellip; <a class=\"more-link\" href=\"https:\/\/zeleni-zabojcek.si\/za\/francoska-cebulna-juha\/\">Continue reading <span class=\"screen-reader-text\">Francoska \u010debulna juha<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[48,104,123,127,322],"class_list":["post-617","post","type-post","status-publish","format-standard","hentry","category-recepti","tag-cebula","tag-francoska-cebulna-juha","tag-jesen","tag-juha","tag-zima","entry"],"_links":{"self":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/617","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/comments?post=617"}],"version-history":[{"count":1,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/617\/revisions"}],"predecessor-version":[{"id":4197,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/posts\/617\/revisions\/4197"}],"wp:attachment":[{"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/media?parent=617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/categories?post=617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeleni-zabojcek.si\/za\/wp-json\/wp\/v2\/tags?post=617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}