Ngokomxholo, isobho sase-French onion isilungiselelwe kuqala nguKumkani Louis XV. Lo mlawuli waseFransi wazingela waza walala ubusuku okanye kwindawo yokuzimela. Ebusuku, xa ukumkani elambile kakhulu, kwabakho ukuba akukho mveliso ngaphandle kwee-anyanisi, ibhotela, iwayini elimhlophe kunye nengqayi yeshizi. Ukuze anelise indlala kunye anyanisi eluhlaza, ukumkani wayengafuni - u-monarch oyisisombululo uqikelele indlela yokupheka isobho kulezi zithako. Emva koko, iLouis XV yavusa ukuveliswa kwayo, kwaye yayiyintlekisa yabantu abahluphekileyo baseParis, ababeyithanda ukutya kunye nalesi sidlo esingabizi. Ngendlela, esi sidlo sasithandwa kakhulu ngumlobi owaziwayo emhlabeni u-Alexander Dumas-ubaba, kuba isonka sase-French i-opiyicu isobho sinesidlo esithandwa kakhulu, esiqhathaniswa nokulula okulula kunye nobuhle.
Ukupheka isobho?
Izithako (kwiingxenye ezi-3):
- 3 anyanisi amakhulu;
- 100-120 g ibhotile enhle;
- iglasi yewayini emhlophe;
- iinqununu eziliqela ze-baguette ezimhlophe;
- amagremu we-100-200 grated hard cheese;
- ezininzi iintsiba ze-anyanisi eluhlaza;
- umhluzi wenkukhu;
- ityuwa;
- umnyama omnyama omtsha.
Ukulungiselela:
Izitya akufanele zibe yi-aluminium. Unokupheka kwiingxenye ezimbizeni.
Dry i-baguette tincetu ehovini okanye epanini elomileyo. Gcoba ibhotile okanye ipayipi yokucoca epanini yokupanda okanye epanini. I-peyled and chopped e-oily e-anyanisi isasazeka kwi-pan yokucoca kwi-bhotela phezu kobushushu obuphantsi kakhulu, kude kube yinto enhle yegolide ebomvu. Siphalazela iwayini kwaye siya kucima ixesha elide ekutshiseni okuphantsi, sishukumisa nge-spatula, de kube i-liquid ikhuphuke ngesiqingatha. Siyabulela kwinani elikhulu le-anyanisi etyunyiweyo, edibeneyo kwiwayini elimhlophe, isidlo sithobela i-taste and unique smell. Kungcono ukusebenzisa i-classic iFransi yokutya iwayini ezimhlophe, nangona kunjalo, i-table yerherry okanye i-Madeira eyomileyo iya kuhambelana nayo. Kodwa iwayini ene-sulfurous anhydride, kufuneka uyenqabe. Utywala obuvela kwiwayini bukhuphuka, kwaye iphunga lidluliselwa kwi-anyanisi. Siza kusasaza i-anyanisi kwisahlulo phezu kweesobho kunye nokuyizalisa ngomhluzi oshushu. Ixesha kunye ne-grated nutmeg kunye nompompo omnyama omtsha. Siyixuba. Yongeza kwipuphu nganye ye-cup 2 ye-tablespoons yewayini okanye i-cognac engabizi. Beka nganye inkomfa 1-2 imiqolo ye-baguette eyomileyo. Sip i-slices kunye nokufafaza kakhulu ngeeshizi kunye ne-anyanisi eluhlaza. Ngoku okanye faka iisobho kwi-oven yangaphambili, okanye uvale iisobho ngeeplate ezitshintshiweyo imizuzu emi-2-3 ukuvumela i-cheese iyancibilike. Ungaphinda ungeze iwayini encinci okanye i-cognac ukuze unike ingcamango ecocekileyo.
Inguqulelo yanamhlanje
Ukusebenzisa ukuphumelela kwimihla ngemihla yezobuchwepheshe bezolimo, kunokwenzeka ukuba ulungiselele i-anyanisi isobho-puree. Emva kokudlula kunye ne-blanching ewayini, i-anyanisi isentsimbi nge-blender ide ifihlwe,
Olu khetho luya ku kholisa abo abangathandi oko-onion othosiweyo kubonakala kwisobho, kodwa akayikuyikhumbula ingcamango yayo.
Isosi ye-anyanisi ivame ukukhonza iwayini efanayo eyayisetyenziswa ekuphekeni.
Kufuneka kukhunjulwe ukuba akuyimfuneko ukunqanda umhluzi wenkukhu kule msizi - ukuba uyayipheka emanzini, isidlo siya kulahleka kakhulu, kuba kukudibanisa ushizi, i-anyanisi, iwayini kunye nomhluzi onokuqwalaselwa njengesiqhelo.