{"id":196737,"title":"Francouzsk\u00e1 cibula\u010dka zape\u010den\u00e1 v troub\u011b","modified":"2026-10-31T17:04:57+01:00","plain":"Co je cibula\u010dka?\n\n\n\nV z\u00e1kladn\u00ed verzi nen\u00ed zape\u010den\u00e1 cibula\u010dka nic jin\u00e9ho ne\u017e zkaramelizovan\u00e1 cibule zalit\u00e1 siln\u00fdm v\u00fdvarem a n\u00e1sledn\u011b zape\u010den\u00e1 v troub\u011b s chlebem a s\u00fdrem gruy\u00e8re. Propracovan\u011bj\u0161\u00ed verze pou\u017e\u00edvaj\u00ed \u010dir\u00fd v\u00fdvar, tedy v\u00fdvar dokonale vy\u010di\u0161t\u011bn\u00fd, kr\u00e1sn\u011b pr\u016fzra\u010dn\u00fd. To d\u00e1 docela dost pr\u00e1ce a up\u0159\u00edmn\u011b, pokud pol\u00e9vku nepod\u00e1v\u00e1te p\u0159i slavnostn\u00ed p\u0159\u00edle\u017eitosti, nen\u00ed to opravdu nutn\u00e9. Je lep\u0161\u00ed soust\u0159edit se na jin\u00e9 v\u011bci, t\u0159eba na chu\u0165.\n\n\n\nPokud si chcete dop\u0159\u00e1t je\u0161t\u011b v\u00edc, p\u0159elijte ji dom\u00e1c\u00ed cancoillotte podle m\u00e9ho receptu\n\n\n\nA nav\u00edc, \u010das jsou pen\u00edze, tak\u017ee kdy\u017e u\u0161et\u0159\u00edte \u010das p\u0159i p\u0159\u00edprav\u011b v\u00fdvaru, zbude v\u00e1m v\u00edc pen\u011bz na po\u0159\u00e1dnou hromadu s\u00fdra gruy\u00e8re, hehe.\n\n\n\nP\u016fvod cibula\u010dky\n\n\n\nStejn\u011b jako u mnoha klasick\u00fdch francouzsk\u00fdch recept\u016f i kolem cibula\u010dky koluje spousta legend. Moje obl\u00edben\u00e1 je ov\u0161em ta o francouzsk\u00e9m panovn\u00edkovi, kter\u00fd ve sv\u00e9m loveck\u00e9m z\u00e1me\u010dku zjistil, \u017ee m\u00e1 po ruce jen cibuli, m\u00e1slo a \u0161ampa\u0148sk\u00e9, a z t\u011bchto surovin vymyslel cibula\u010dku. Podle m\u011b u\u017e nic nem\u016f\u017ee b\u00fdt francouz\u0161t\u011bj\u0161\u00edho ne\u017e tahle historka. To, \u017ee si pol\u00e9vku pozd\u011bji obl\u00edbila \u201eprost\u00e1 ch\u00e1tra\u201c, proto\u017ee dok\u00e1zala zamaskovat alkoholov\u00fd dech po po\u0159\u00e1dn\u00e9 pitce, je u\u017e jen t\u0159e\u0161ni\u010dkou na dortu.\n\n\n\n\n\n\tZape\u010den\u00e1 cibulov\u00e1 pol\u00e9vka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tV\u00fdvarHov\u011bz\u00ed kosti\/ku\u0159ec\u00ed skelet\/kr\u016ft\u00ed skelet1 cibule3 strou\u017eky  oloupan\u00e9ho \u010desneku1 sn\u00edtka tymi\u00e1nuKaramelizovan\u00e1 cibule800 g cibule nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky2 l\u017e\u00edce  m\u00e1sla2 l\u017ei\u010dky cukruPol\u00e9vka1 bageta  nakr\u00e1jen\u00e1 na pl\u00e1tky a p\u0159edem lehce ope\u010den\u00e11 s\u00e1\u010dek  strouhan\u00e9ho s\u00fdra Gruy\u00e8re\t\n\t\n\t\tV\u00fdvar Ve velk\u00e9m hrnci zalijte skelet vodou a va\u0159te 10 minut Slijte vodu (i se v\u0161emi ne\u010distotami, kter\u00e9 v n\u00ed plavou) a zalijte \u010derstvou studenou vodou.  Va\u0159te se zeleninou na m\u00edrn\u00e9m ohni 2-3 hodiny Sce\u010fte a dejte stranouKaramelizovan\u00e1 cibule Ve velk\u00e9m hrnci (ide\u00e1ln\u011b se siln\u00fdm dnem) nechte cibuli s m\u00e1slem a cukrem karamelizovat na m\u00edrn\u00e9m ohni p\u0159ibli\u017en\u011b 30 minut. Ob\u010das prom\u00edchejte, dokud nebude rovnom\u011brn\u011b syt\u011b zlatav\u00e1, a\u017e t\u00e9m\u011b\u0159 hn\u011bd\u00e1. Voliteln\u011b: podlijte b\u00edl\u00fdm v\u00ednem a uvoln\u011bte p\u0159\u00edpe\u010dky ze dnaPol\u00e9vka Do hrnce s cibul\u00ed p\u0159ilijte p\u0159ibli\u017en\u011b 2 l v\u00fdvaru a nechte 20 minut va\u0159it na m\u00edrn\u00e9m ohni. Pol\u00e9vku rozd\u011blte do misek vhodn\u00fdch do trouby Navrch rozlo\u017ete pl\u00e1tky bagety V\u0161e bohat\u011b posypte strouhan\u00fdm s\u00fdrem Gruy\u00e8re  Zape\u010dte v troub\u011b p\u0159i 230 stupn\u00edch\t\n\t\n\t\t\t\n\t\n\t\tDivers\t\n\n\n\n\n\nTipy, aby se cibula\u010dka povedla\n\n\n\n\nSiln\u00fd v\u00fdvar: mo\u017en\u00e1 je to hodn\u011b subjektivn\u00ed, ale do t\u00e9hle pol\u00e9vky d\u00e1v\u00e1m nejrad\u011bji v\u00fdvar s opravdu v\u00fdraznou masovou chut\u00ed, tedy hov\u011bz\u00ed. S chut\u00ed s\u00fdra gruy\u00e8re se skv\u011ble dopl\u0148uje.\n\n\n\nRozhodn\u011b nepodce\u0148ujte karamelizaci cibule: \u010d\u00edm v\u00edc zkaramelizuje, t\u00edm l\u00e9pe. Pokud si na kr\u00e1snou barvu mus\u00edte po\u010dkat d\u00e9le ne\u017e 30 minut, dop\u0159ejte j\u00ed ten \u010das. V\u011b\u0159te mi, stoj\u00ed to za to. \n\n\n\n\nPokud chcete na chv\u00edli opustit francouzskou kuchyni, ale z\u016fstat u lahodn\u00fdch v\u00fdvar\u016f, u\u017e jste vid\u011bli m\u016fj recept na paellu s ku\u0159ec\u00edm masem?","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196737"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196737\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1264"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}