{"id":53,"date":"2006-05-13T11:44:32","date_gmt":"2006-05-13T11:44:32","guid":{"rendered":""},"modified":"2016-01-11T23:34:43","modified_gmt":"2016-01-11T22:34:43","slug":"tarte-a-loignon","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=53","title":{"rendered":"Tarte \u00e0 l&rsquo;oignon"},"content":{"rendered":"<p>Une recette pour deux qui aiment le sucr\u00e9\/sal\u00e9 sans pour autant mettre une once de sucre. Allez comprendre&#8230;<br \/>\n<!--more--><\/p>\n<h3>Pr\u00e9paration<\/h3>\n<p>1h30<\/p>\n<h3>Cuisson<\/h3>\n<p>30 min<\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 8 personnes<\/p>\n<ul>\n<li>1 kg d&rsquo;oignons<\/li>\n<li>1 p\u00e2te bris\u00e9e<\/li>\n<li>20 cl de cr\u00e8me fra\u00eeche<\/li>\n<li>100 g de gruy\u00e8re r\u00e2p\u00e9<\/li>\n<li>noix de muscade r\u00e2p\u00e9e<\/li>\n<li>sel, poivre<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Faites une p\u00e2te bris\u00e9e (voir recette)<\/li>\n<li>Epluchez les oignons, \u00e9mincez-les.<\/li>\n<li>Dans une sauteuse sans mati\u00e8re grasse, faites fondre \u00e0 feu doux pendant un heure les oignons. lorsqu&rsquo;ils sont blonds et que leur volume a bien r\u00e9duit, r\u00e9servez-les et laissez-les refroidir.<\/li>\n<li>Etalez la p\u00e2te dans une tourti\u00e8re.<\/li>\n<li>Ajoutez dans les oignons la cr\u00e8me fra\u00eeche, la noix de muscade r\u00e2p\u00e9e, m\u00e9langez le tout et ajustez l&rsquo;assaisonnement du sel et du poivre.<\/li>\n<li>Quand les oignons ont bien refroidi (aussi \u00e0 l&rsquo;aide de la cr\u00e8me), d\u00e9posez-les dans la tourti\u00e8re en une couche d&rsquo;\u00e9paisseur homog\u00e8ne.<\/li>\n<li>Mettez par-dessus le gruy\u00e8re r\u00e2p\u00e9 sur toute la surface et faites cuire \u00e0 four moyen (thermostat 6-7) pendant 30 minutes.<\/li>\n<li>Servez chaud ou froid avec une salade.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Une recette pour deux qui aiment le sucr\u00e9\/sal\u00e9 sans pour autant mettre une once de sucre. Allez comprendre&#8230; T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":1,"featured_media":390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,32],"tags":[58,91,78,90,177,54],"class_list":["post-53","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","category-legumes","tag-creme-fraiche","tag-gruyere","tag-muscade","tag-oignon","tag-pate-brisee","tag-poivre"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=53"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/53\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/390"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=53"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=53"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}