{"id":4279,"date":"2014-03-16T09:46:27","date_gmt":"2014-03-16T08:46:27","guid":{"rendered":"http:\/\/www.wielkapysznosc.pl\/?p=4279"},"modified":"2014-03-16T09:46:37","modified_gmt":"2014-03-16T08:46:37","slug":"krem-z-pieczonej-cebuli","status":"publish","type":"post","link":"https:\/\/nowybufet.pl\/wielkapysznosc\/krem-z-pieczonej-cebuli\/","title":{"rendered":"Krem z pieczonej cebuli \u2013 zupa przedn\u00f3wkowa"},"content":{"rendered":"<div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/krem-z-pieczonej-cebuli-580x385.jpg\" alt=\"krem z pieczonej cebuli\" width=\"580\" height=\"385\" class=\"alignnone size-medium wp-image-4280\" itemprop=\"image\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/krem-z-pieczonej-cebuli-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/krem-z-pieczonej-cebuli-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/krem-z-pieczonej-cebuli.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<p><span itemprop=\"description\">Przedn\u00f3wek przedn\u00f3wkiem, ale samej zupy z cebuli i ziemniaka je\u015b\u0107 nie b\u0119dziemy. Bez przesady znowu. No chyba, \u017ce wielkopo\u015bcimy i popio\u0142em posypujemy g\u0142owizn\u0119. Wtedy to co innego, na takie dictum zalecam tylko warzywa, wod\u0119 z kranu (przebadana i zdatna do picia, du\u017co o tym tr\u0105bi\u0105 ostatnio) i jakie\u015b przyprawy typu s\u00f3l i pieprz.<!--more--><\/p>\n<p>Je\u015bli jednak uwa\u017camy, \u017ce kilka plastr\u00f3w dojrzewaj\u0105cej w\u0119dliny jeszcze nikogo do czy\u015b\u0107ca zaprowadzi\u0142o, kupujemy takow\u0105, najlepiej w sklepie, w kt\u00f3rym wisz\u0105 na hakach wielkie nogi szynki i pani ekspedientka ukroi nam kilka pergaminowo cienkich plastr\u00f3w. Niestety wi\u0119kszo\u015b\u0107 obywateli naszego pi\u0119knego kraju nie ma dost\u0119pu do takich d\u00f3br luksusowych. Wtedy z odsiecz\u0105 przylatuje na skrzyde\u0142kach husaria w postaci najpopularniejszego dyskontu. Tam te\u017c s\u0105 takie szynki dojrzewaj\u0105ce w plastrach. S\u0105 du\u017co gorszej jako\u015bci, ale je\u015bli mamy zrobi\u0107 z nich chipsy, powinny si\u0119 nada\u0107. Zaopatrzeni w podstawowe warzywa korzenne, wod\u0119, przyprawy i rzeczon\u0105 w\u0119dlin\u0119 rozpoczynamy produkcj\u0119.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/pieczona-cebula-580x385.jpg\" alt=\"pieczona cebula\" width=\"580\" height=\"385\" class=\"alignnone size-medium wp-image-4281\" srcset=\"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/pieczona-cebula-580x385.jpg 580w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/pieczona-cebula-1024x680.jpg 1024w, https:\/\/nowybufet.pl\/wielkapysznosc\/wp-content\/uploads\/2014\/03\/pieczona-cebula.jpg 1500w\" sizes=\"(max-width: 580px) 100vw, 580px\" \/><\/p>\n<h2><span itemprop=\"name\">Krem z pieczonej cebuli<br \/>\nz czipsami z szynki<\/span><\/h2>\n<p>Czas przygotowania: <meta itemprop=\"totalTime\" content=\"PT90M\"><strong>90 minut<\/strong><\/p>\n<p><strong>Sk\u0142adniki dla czterech os\u00f3b:<\/strong><\/p>\n<ul>\n<li itemprop=\"ingredients\">p\u00f3\u0142 kg bia\u0142ej cebuli<\/li>\n<li itemprop=\"ingredients\">p\u00f3\u0142 kg ziemniak\u00f3w<\/li>\n<li itemprop=\"ingredients\">oko\u0142o 2 litry wody, lub bulionu (drobiowego lub warzywnego, mam tu na my\u015bli bulion domowy, a nie kostki)<\/li>\n<li itemprop=\"ingredients\">8 plastr\u00f3w dojrzewaj\u0105cej szynki<\/li>\n<li itemprop=\"ingredients\">szczypta tymianku (najlepiej \u015bwie\u017cego, ale mo\u017ce by\u0107 suszony)<\/li>\n<li itemprop=\"ingredients\">s\u00f3l i pieprz do smaku<\/li>\n<li itemprop=\"ingredients\">opcjonalnie 100 ml bia\u0142ego wytrawnego wina (to dla mentalnych karnawa\u0142owicz\u00f3w)\n<\/li>\n<\/ul>\n<p><span itemprop=\"recipeInstructions\">Zaczynamy od w\u0142\u0105czenia piekarnika na 200 stopni. W czasie, gdy si\u0119 nagrzewa, obieramy cebul\u0119 i kroimy na po\u0142owy lub \u0107wiartki i uk\u0142adamy na blaszce na papierze do pieczenia, krojonym do g\u00f3ry. Szynk\u0119 rozk\u0142adamy obok, plasterek przy plasterku. Gdy piec jest gor\u0105cy, wk\u0142adamy blaszk\u0119 do \u015brodka. Musimy monitorowa\u0107 szynk\u0119, bo jej wystarczy kilka minut na nabranie charakteru czipsowego, a szybko mo\u017ce nam si\u0119 zw\u0119gli\u0107. Dlatego po, powiedzmy 5 minutach sprawdzamy jak si\u0119 maj\u0105 plastry. Je\u015bli s\u0105 chrupkie, wyjmujemy ze z pieca, a cebula ma nadal pozostawa\u0107 w \u015brodku, tak oko\u0142o 30-40 minut, a\u017c b\u0119dzie podpieczona i mi\u0119kka. W czasie pieczenia myjemy i obieramy ziemniaki, a nast\u0119pnie zalewamy je wod\u0105\/bulionem i doprowadzamy do wrzenia. Nast\u0119pnie gotujemy do mi\u0119kko\u015bci. Gdy cebula jest ju\u017c gotowa, dodajemy j\u0105 do ziemniak\u00f3w, wrzucamy tymianek, dolewamy ewentualne wino i gotujemy jeszcze kilka minut. Potem miksujemy blenderem na g\u0142adko i doprawiamy sol\u0105 i pieprzem. Mo\u017cna doda\u0107 troch\u0119 mas\u0142a. Po rozlaniu do misek, k\u0142adziemy an wierzch ka\u017cdej zupy 2 plastry szynki-czipsa. Spo\u017cywamy ze smacznym pieczywem.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Przedn\u00f3wek przedn\u00f3wkiem, ale samej zupy z cebuli i ziemniaka je\u015b\u0107 nie b\u0119dziemy. Bez przesady znowu. No chyba, \u017ce wielkopo\u015bcimy i [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":4280,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[5],"tags":[],"class_list":["post-4279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zupy"],"_links":{"self":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4279"}],"collection":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/comments?post=4279"}],"version-history":[{"count":3,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4279\/revisions"}],"predecessor-version":[{"id":4284,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/posts\/4279\/revisions\/4284"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media\/4280"}],"wp:attachment":[{"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/media?parent=4279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/categories?post=4279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowybufet.pl\/wielkapysznosc\/wp-json\/wp\/v2\/tags?post=4279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}