{"id":60515,"date":"2024-10-17T09:08:03","date_gmt":"2024-10-17T07:08:03","guid":{"rendered":"https:\/\/www.studiogatto.es\/recepta-sopa-de-ceba\/"},"modified":"2024-10-17T09:08:04","modified_gmt":"2024-10-17T07:08:04","slug":"recepta-sopa-de-ceba","status":"publish","type":"post","link":"https:\/\/www.studiogatto.es\/ca\/recepta-sopa-de-ceba\/","title":{"rendered":"Recepta sopa de Ceba"},"content":{"rendered":"
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Soupe \u00e0 l'oignon (sopa de ceba)<\/h1>\n

Tranquils, no perdem la nostra ess\u00e8ncia italiana per\u00f2 ja vaig comentar en una ocasi\u00f3 que la \u201cfam\u00edglia\u201d hav\u00edem viscut a Fran\u00e7a molts anys aix\u00ed que aquesta recepta, encara que sigui molt francesa, a casa la fem molt ia la \u201cnostra\u201d manera.<\/p>\n

\u00c9s una recepta que remunta a l'edat mitjana, econ\u00f2mica i saludable i escalfa els cors a les nits de tardor i hivern. Est\u00e0 \u201cdelicieuse\u201d. <\/p>\n

Ingredients: (per a 4 persones)<\/strong><\/h2>\n
    \n
  • 1kg- 1,5kg segons de cebes blanques (no dolces)<\/li>\n
  • 2 cullerades soperes d'oli d'oliva (la recepta original es fa amb mantega-25-50gr) Perqu\u00e8 sigui m\u00e9s lleugera i no tan greixosa, nosaltres preferim fer-la amb oli d'oliva.<\/li>\n
  • Llesques de pa de motlle de fleca (Tamb\u00e9 es pot utilitzar restes de pa dur i fer crostons casolans)<\/li>\n
  • 100gr de formatge Gruy\u00e8re ratllat (emmental tamb\u00e9 serveix)<\/li>\n
  • Sal i pebre si ho fem amb brou casol\u00e0 o pastilles de brou<\/li>\n
  • 1-2 cullerades de farina per espessir<\/li>\n
  • 1 litre d'aigua o brou<\/li>\n<\/ul>\n

    Preparaci\u00f3<\/strong><\/h2>\n

    Pelar i tallar les cebes a la juliana. En una olla gran poseu l'oli d'oliva o la mantega i fregiu les cebes per\u00f2 a foc mig-lent de manera que es daurin molt\u00edssim i que agafin un color ben torrat sense cremar-se (aix\u00f2 li donar\u00e0 a la sopa un color torrat i un sabor bonisme). <\/p>\n

    Quan estiguin ben daurades, hi afegim la farina i remenem per treure-li aquest gust de farina crua i si no tenim brou fet i ho fem amb aigua, aprofitem aquest moment per posar la pastilla d'Avecrem, sempre remenant ja foc lent-mitj\u00e0 perqu\u00e8 no es facin grumolls.<\/p>\n

    Despr\u00e9s tireu l'aigua o el brou, sal i pebre i deixeu-ho coure uns 15-20 min.<\/p>\n

    A casa, la fem completament passada, hi ha la versi\u00f3 sense passar.<\/p>\n

    Per acompanyar aquesta deliciosa sopa, podem fer servir llesques de pa torrades amb el formatge gruyere o tamb\u00e9 podem posar el formatge ratllat a la sopa ja servida ben calenta perqu\u00e8 es fongui ia part tenir uns crostons que hem casolans. Aix\u00f2 ens permet utilitzar pa dur i tallar-lo a dauets i fregir-los. <\/p>\n

    Est\u00e0 delici\u00f3s de qualsevol manera.<\/p>\n

    Et voil\u00e0! La soupe est pr\u00eate. Bon app\u00e9tit!<\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>

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    Aquesta recepta, encara que sigui molt francesa, a casa la fem molt ia la \u201cnostra\u201d manera.<\/p>\n","protected":false},"author":2,"featured_media":60268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[30,67],"tags":[],"class_list":["post-60515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-el-rincon-de-nonno-luigi-ca","category-receptes"],"yoast_head":"\nRecepta sopa de Ceba<\/title>\n<meta name=\"description\" content=\"\u00c9s una recepta que remunta a l'edat mitjana, econ\u00f2mica i saludable i escalfa els cors a les nits de tardor i hivern. 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