{"id":1549,"date":"2020-11-05T11:17:47","date_gmt":"2020-11-05T11:17:47","guid":{"rendered":"https:\/\/www.estudiarcocinaygastronomia.com\/?p=1549"},"modified":"2020-11-10T10:11:15","modified_gmt":"2020-11-10T10:11:15","slug":"cebollitas-glaces-a-brun-o-a-blanc-receta","status":"publish","type":"post","link":"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/11\/05\/cebollitas-glaces-a-brun-o-a-blanc-receta\/","title":{"rendered":"\ud83c\udf61 Cebollitas glaseadas"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Cebollitas glaseadas oscuras o blancas, <a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/04\/24\/guarniciones-de-verdura\/\" target=\"_blank\" rel=\"noreferrer noopener\">guarnici\u00f3n<\/a>.<\/h1>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"\ud83e\udd47Como hacer receta \u2764\ufe0fCEBOLLITAS \ud83c\udf6fGLASEADAS\ud83c\udf6d paso a paso\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/8IDRsFKP8qA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><figcaption>Cebollitas glaseadas<\/figcaption><\/figure>\n\n\n\n<p><strong>INGREDIENTES:\u00a0<\/strong>\u00a0500GR CEBOLLITAS O <a href=\"https:\/\/es.wikipedia.org\/wiki\/Allium_ascalonicum\" target=\"_blank\" rel=\"noreferrer noopener\">CHALOTAS<\/a>, 500GR <a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/03\/23\/fondos-y-fumets\/\" target=\"_blank\" rel=\"noreferrer noopener\">FONDO BLANCO U OSCURO<\/a>, 250GR AZ\u00daCAR O MIEL, SAL Y\u00a015GR MANTEQUILLA.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Como hacer las <a href=\"https:\/\/youtu.be\/8IDRsFKP8qA\" target=\"_blank\" rel=\"noreferrer noopener\">cebollitas glaseadas:<\/a><\/h2>\n\n\n\n<p><strong>1\u00ba Escaldar y pelar las cebollas, conservando ra\u00edz y tallo.<\/strong><\/p>\n\n\n\n<p><strong>2\u00ba Disponer en recipiente todos los ingredientes y cocinar a fuego lento con cuidado de que no se deshagan las cebollas.<\/strong><\/p>\n\n\n\n<p><strong>3\u00ba En caso de que faltara fondo o az\u00facar, rectificar<\/strong>, la textura del glaseado debe ser parecida a un sirope. Si las cebollas est\u00e1n cocinadas antes de alcanzar dicha textura, retirar e incorporar de nuevo una vez reducida la salsa.<\/p>\n\n\n\n<p><strong>4\u00ba Conservar en el glaseado hasta su servicio.\u00a0<\/strong><\/p>\n\n\n\n<p><strong>5\u00ba SE PUEDE APLICAR A CUALQUIER HORTALIZA ADECUADA<\/strong>, remolacha, zanahoria, nabo. <\/p>\n\n\n\n<p>Tambi\u00e9n se pueden acabar en el horno a 180\u00baC.<\/p>\n\n\n\n<p>Aprende m\u00e1s sobre guarniciones de verduras <strong><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/04\/24\/guarniciones-de-verdura\/\" target=\"_blank\" rel=\"noreferrer noopener\">\ud83d\udc49\ud83c\udffbAQU\u00cd\ud83d\udc48\ud83c\udffb<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cebollitas glaseadas oscuras o blancas, guarnici\u00f3n. INGREDIENTES:\u00a0\u00a0500GR CEBOLLITAS O CHALOTAS, 500GR FONDO BLANCO U OSCURO, 250GR AZ\u00daCAR O MIEL, SAL Y\u00a015GR MANTEQUILLA. Como hacer las cebollitas glaseadas: 1\u00ba Escaldar y pelar las cebollas, conservando ra\u00edz y tallo. 2\u00ba Disponer en recipiente todos los ingredientes y cocinar a fuego lento con cuidado de que no se &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.estudiarcocinaygastronomia.com\/index.php\/2020\/11\/05\/cebollitas-glaces-a-brun-o-a-blanc-receta\/\" class=\"more-link\">Continuar leyendo<span class=\"screen-reader-text\"> \u00ab\ud83c\udf61 Cebollitas glaseadas\u00bb<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[217,219,218,221,220,222],"class_list":["post-1549","post","type-post","status-publish","format-standard","hentry","category-estudiar-cocina-y-gastronomia","tag-cebollitas","tag-cebollitas-blanc","tag-cebollitas-brun","tag-cebollitas-claras","tag-cebollitas-oscuras","tag-guarnicion-de-cebollitas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\ud83c\udf61 Cebollitas glaseadas 100% casera<\/title>\n<meta name=\"description\" content=\"INGREDIENTES: 500GR CEBOLLITAS O CHALOTAS, 500GR FONDO BLANCO U OSCURO, 250GR AZ\u00daCAR O MIEL, SAL Y 15GR MANTEQUILLA.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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