{"id":2425,"date":"2008-11-17T19:37:30","date_gmt":"2008-11-17T17:37:30","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2425"},"modified":"2008-11-17T19:37:30","modified_gmt":"2008-11-17T17:37:30","slug":"gratinee-a-loignon","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/gratinee-a-loignon\/","title":{"rendered":"Gratin\u00e9e \u00e0 l&rsquo;oignon"},"content":{"rendered":"<div id=\"attachment_2426\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/gratinee-au-beaufort-nc2b0-436-du-guide-de-pierrette.jpg\" rel=\"lightbox[2425]\"><img aria-describedby=\"caption-attachment-2426\" loading=\"lazy\" class=\"size-medium wp-image-2426\" title=\"gratinee-au-beaufort-nc2b0-436-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/gratinee-au-beaufort-nc2b0-436-du-guide-de-pierrette-300x193.jpg\" alt=\"gratin\u00e9e \u00e0 l'oignon - 436 du GUIDE DE PIERRETTE \" width=\"300\" height=\"193\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/gratinee-au-beaufort-nc2b0-436-du-guide-de-pierrette-300x193.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/gratinee-au-beaufort-nc2b0-436-du-guide-de-pierrette.jpg 433w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2426\" class=\"wp-caption-text\">gratin\u00e9e \u00e0 l<\/p><\/div>\n<p>Recette traditionnelle de Paris,\u00a0la gratin\u00e9e \u00e0 l&rsquo;oignon\u00a0que la FRANCE enti\u00e8re partage dans toutes ses r\u00e9gions.<\/p>\n<p>Pour 6 personnes pr\u00e9paration 15 minutes\u00a0 cuisson 50 minutes.<\/p>\n<p>INGREDIENTS : 1\/2 baguette de pain,<br \/>\n6 gros oignons,<br \/>\n500 gr de gruy\u00e8re r\u00e2p\u00e9,<br \/>\n20 g de farine,<br \/>\n80 g de beurre,<br \/>\n2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;arachide,<br \/>\n1 litre de bouillon de volaille,<br \/>\nsel, poivre.<br \/>\nPROGRESSION : Pelez et \u00e9mincez les oignons.<br \/>\nFaites fondre le beurre dans une sauteuse, ajoutez l&rsquo;huile, l&rsquo;aissez chauffer 1 minute. Saisissez les oignons. Baissez le feu et laissez-les cuire 15 minutes \u00e0 feu doux pour qu&rsquo;ils colorent l\u00e9g\u00e8rement.<br \/>\nSaupoudrez de farine, versez le bouillon de volaille. Salez, poivrez et faites mijoter \u00e0 feu doux pendant 30 minutes en remuant de temps en temps.<br \/>\nVersez la soupe dans une soupi\u00e8re ou dans 6 bols, placez sur le dessus les tranches de baguette pr\u00e9alablement dor\u00e9es au four, ajoutez une couche \u00e9paisse de fromage r\u00e2p\u00e9 et faites gratiner sous le gril du four. D\u00e9gustez br\u00fblant.<\/p>\n<p><strong>BON APPETIT &#8230;.AVEC LE GUIDE DE PIERRETTE !!!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette traditionnelle de Paris,\u00a0la gratin\u00e9e \u00e0 l&rsquo;oignon\u00a0que la FRANCE enti\u00e8re partage dans toutes ses r\u00e9gions. Pour 6 personnes pr\u00e9paration 15 minutes\u00a0 cuisson 50 minutes. INGREDIENTS : 1\/2 baguette de pain, 6 gros oignons, 500 gr de gruy\u00e8re r\u00e2p\u00e9, 20 g de farine, 80 g de beurre, 2 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;arachide, 1 litre de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[10],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2425"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=2425"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2425\/revisions"}],"predecessor-version":[{"id":2428,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2425\/revisions\/2428"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2425"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}