{"id":3341,"date":"2015-02-25T07:33:56","date_gmt":"2015-02-25T06:33:56","guid":{"rendered":"http:\/\/www.mojevrijeme.hr\/magazin\/?p=3341"},"modified":"2019-04-18T16:51:04","modified_gmt":"2019-04-18T14:51:04","slug":"brza-i-laka-francuska-juha-od-luka","status":"publish","type":"post","link":"https:\/\/www.mojevrijeme.hr\/magazin\/2015\/02\/brza-i-laka-francuska-juha-od-luka\/","title":{"rendered":"Brza i laka francuska juha od luka"},"content":{"rendered":"<p>Klasi\u010dna francuska juha od luka s pe\u010denim kruhom i sirom vrlo je jednostavna za pripremu i jako ukusna za jelo. Okus juhe se tako\u0111er mo\u017ee obogatiti i vinom te raznim za\u010dinskim biljem, pi\u0161e <strong>Hrvoje<\/strong>, kuhar portala <a title=\"Kuzinavanje.com\" href=\"http:\/\/www.kuzinavanje.com\" target=\"_blank\" rel=\"noopener noreferrer\">Kuzinavanje.com<\/a>. Ka\u017ee, najdra\u017ea mu je\u00a0ovako jednostavna sa svega par namirnica.<\/p>\n<div id=\"recept\"><\/p>\n<h3>Sastojci<\/h3>\n<p>300 g crvenog luka<br \/>\n50 g maslaca<br \/>\n1 \u017elica maslinovog ulja<br \/>\n1 \u017elica bra\u0161na<br \/>\n750 ml temeljca<br \/>\nsol<br \/>\nsvje\u017ee mljeveni crni papar<br \/>\n8 kri\u0161ki kruha (npr. francuz)<br \/>\n100 g naribanog sira<\/p>\n<p><\/div>\n<h3>Priprema<\/h3>\n<p>Luk olju\u0161titi i narezati na tanke plo\u0161ke.\u00a0U loncu uz dodatak maslinovog ulja rastopiti maslac, dodati luk i na umjerenoj temperaturi pr\u017eiti dok luk ne uvene i lagano porumeni. Pripaziti da luk previ\u0161e ne potamni.\u00a0Luk posuti bra\u0161nom, kratko popr\u017eiti i zaliti temeljcem. Kad juha zavrije, za\u010diniti solju i paprom, poklopiti i lagano kuhati oko 30 minuta.\u00a0U me\u0111uvremenu dok juha kuha tostirati kri\u0161ke kruha u zagrijanoj pe\u0107nici. Nakon 10 minuta na svaku kri\u0161ku staviti malo naribanog sira i vratiti u pe\u0107nicu da se sir otopi. \u00a0Juhu poslu\u017eiti u zdjelicama i na svaku staviti kri\u0161ku \u2013 dvije tostiranog kruha.<\/p>\n<h3>Napomena<\/h3>\n<p>Juha se mo\u017ee poslu\u017eiti i tako da se u zdjelice ulije juha, u nju se stave plo\u0161ke kruha i sve pospe sirom te kratko zape\u010de u pe\u0107nici na 220 \u00b0C oko 10 minuta. Po \u017eelji se svaka kri\u0161ka kruha mo\u017ee natrljati sa malo \u010de\u0161njaka.<\/p><div id=\"mojev-3464157017\" class=\"mojev-u-tekstu mojev-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Prikazni 1 u tekstu -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"8535551207\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div><br style=\"clear: both; display: block; float: none;\"\/>\n<div id=\"mojev-567952706\" class=\"mojev-kraj-teksta mojev-entity-placement\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div class=\"mojev-adlabel\">oglas<\/div><div style=\"height: 250px;\"><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-8106111766207173\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<!-- Display-1 -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-8106111766207173\"\r\n     data-ad-slot=\"1465712950\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Klasi\u010dna francuska juha od luka s pe\u010denim kruhom i sirom vrlo je jednostavna za pripremu i jako ukusna za jelo. Okus juhe se mo\u017ee obogatiti i vinom te raznim za\u010dinskim biljem.  <\/p>\n","protected":false},"author":1,"featured_media":3343,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[325],"tags":[360,350,324],"class_list":["post-3341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja","tag-juha","tag-luk","tag-recepti"],"_links":{"self":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/3341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/comments?post=3341"}],"version-history":[{"count":0,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/posts\/3341\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media\/3343"}],"wp:attachment":[{"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/media?parent=3341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/categories?post=3341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojevrijeme.hr\/magazin\/wp-json\/wp\/v2\/tags?post=3341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}