{"id":137830,"title":"Sup\u0103 de ceap\u0103 gratinat\u0103","modified":"2026-06-15T09:18:09+02:00","plain":"Ce este supa de ceap\u0103?\n\n\n\n\u00cen varianta sa de baz\u0103, supa de ceap\u0103 gratinat\u0103 nu \u00eenseamn\u0103 mai mult dec\u00e2t ceap\u0103 caramelizat\u0103, amestecat\u0103 cu un fond concentrat, apoi gratinat\u0103 la cuptor cu p\u00e2ine \u0219i Gruy\u00e8re. Variantele mai elaborate folosesc \u201econsomm\u00e9\u201d, adic\u0103 un fond complet limpezit, limpede ca cristalul. Asta cere destul de mult\u0103 munc\u0103 \u0219i, sincer, dac\u0103 nu servi\u021bi supa la o ocazie special\u0103, nu este neap\u0103rat necesar; mai bine v\u0103 concentra\u021bi pe ceea ce conteaz\u0103 cu adev\u0103rat: gustul.\n\n\n\nPentru un plus de r\u0103sf\u0103\u021b, turna\u021bi deasupra cancoillotte de cas\u0103\n\n\n\n\u00cen plus, timpul \u00eenseamn\u0103 bani, a\u0219a c\u0103, dac\u0103 economisi\u021bi timp la prepararea fondului, v\u0103 r\u0103m\u00e2n mai mul\u021bi bani pentru a cump\u0103ra o cantitate zdrav\u0103n\u0103 de Gruy\u00e8re pentru ocazie, hehe.\n\n\n\nOriginile supei de ceap\u0103\n\n\n\nCa \u00een cazul multor re\u021bete clasice franceze, exist\u0103 numeroase legende. Totu\u0219i, povestea mea preferat\u0103 este cea a unui monarh francez care, aflat \u00een pavilionul s\u0103u de v\u00e2n\u0103toare, \u00ee\u0219i d\u0103 seama c\u0103 nu are la \u00eendem\u00e2n\u0103 dec\u00e2t ceap\u0103, unt \u0219i \u0219ampanie \u0219i inventeaz\u0103 astfel supa de ceap\u0103. Mi se pare c\u0103 nimic nu spune mai bine \u201eFran\u021ba\u201d dec\u00e2t aceast\u0103 anecdot\u0103. Faptul c\u0103, mai t\u00e2rziu, supa a devenit popular\u0103 printre oamenii de r\u00e2nd pentru c\u0103 masca mirosul de alcool dup\u0103 o noapte de pomin\u0103 este cirea\u0219a de pe tort.\n\n\n\n\n\n\tSup\u0103 de ceap\u0103 gratinat\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSup\u0103 de baz\u0103Oase de vit\u0103 \/ carcas\u0103 de pui sau de curcan1 ceap\u01033 c\u0103\u021bei  de usturoi cur\u0103\u021ba\u021bi1 crengu\u021b\u0103 de cimbruCeap\u0103 caramelizat\u0103800 g de ceap\u0103 feliat\u0103 sub\u021bire2 linguri  de unt2 linguri\u021be de zah\u0103rSup\u01031 baghet\u0103  t\u0103iat\u0103 felii \u0219i u\u0219or rumenit\u0103 \u00een prealabil1 pachet  de Gruy\u00e8re ras\t\n\t\n\t\tSup\u0103 de baz\u0103 Pune\u021bi carcasa \u00eentr-o oal\u0103 mare, acoperi\u021bi-o cu ap\u0103 \u0219i fierbe\u021bi-o timp de 10 minute. Arunca\u021bi apa (\u00eempreun\u0103 cu toate impurit\u0103\u021bile care plutesc la suprafa\u021b\u0103) \u0219i \u00eenlocui\u021bi-o cu ap\u0103 rece.  Fierbe\u021bi la foc mic \u00eempreun\u0103 cu legumele timp de 2-3 ore. Strecura\u021bi \u0219i pune\u021bi deoparte.Ceap\u0103 caramelizat\u0103 La foc mic, carameliza\u021bi ceapa \u00eentr-o oal\u0103 mare (ideal, cu fund gros), \u00eempreun\u0103 cu untul \u0219i zah\u0103rul, timp de aproximativ 30 min, amestec\u00e2nd din c\u00e2nd \u00een c\u00e2nd, p\u00e2n\u0103 cap\u0103t\u0103 o culoare aurie uniform\u0103, u\u0219or maronie. Op\u021bional: deglasa\u021bi cu vin alb.Sup\u0103 Turna\u021bi aproximativ 2 l de sup\u0103 de baz\u0103 \u00een oala cu ceap\u0103 \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic timp de 20 de minute. Turna\u021bi supa \u00een boluri termorezistente. A\u0219eza\u021bi deasupra feliile de p\u00e2ine. Pres\u0103ra\u021bi din bel\u0219ug Gruy\u00e8re ras deasupra.  Gratina\u021bi la cuptor, la 230\u00b0C.\t\n\t\n\t\t\t\n\t\n\t\tDivers\t\n\n\n\n\n\nSfaturi pentru o sup\u0103 de ceap\u0103 reu\u0219it\u0103\n\n\n\n\nUn fond intens: poate \u021bine de gust, dar pentru aceast\u0103 sup\u0103 prefer un fond foarte bogat, a\u0219a c\u0103 aleg un fond de vit\u0103. Se potrive\u0219te de minune cu aroma de Gruy\u00e8re.\n\n\n\nNu neglija\u021bi caramelizarea cepei: cu c\u00e2t este mai bine caramelizat\u0103, cu at\u00e2t mai bun va fi rezultatul. Dac\u0103 e nevoie s\u0103 a\u0219tepta\u021bi mai mult de 30 de minute ca s\u0103 ob\u021bine\u021bi o culoare frumoas\u0103, l\u0103sa\u021bi-o c\u00e2t trebuie \u2014 crede\u021bi-m\u0103, merit\u0103 din plin. \n\n\n\n\nDac\u0103 vre\u021bi s\u0103 ie\u0219im pu\u021bin din buc\u0103t\u0103ria francez\u0103, dar s\u0103 r\u0103m\u00e2nem \u00een zona fondurilor delicioase, a\u021bi v\u0103zut deja re\u021beta mea de paella cu pui?","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137830"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/1264"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}