{"id":401,"date":"2012-12-28T14:34:17","date_gmt":"2012-12-28T13:34:17","guid":{"rendered":"http:\/\/www.american-cooking.de\/?p=401"},"modified":"2026-10-05T17:31:26","modified_gmt":"2026-10-05T15:31:26","slug":"creamed-onions","status":"publish","type":"post","link":"https:\/\/www.american-cooking.de\/?p=401","title":{"rendered":"Creamed Onions"},"content":{"rendered":"

\"\"<\/a><\/p>\n

(6-8 Port.)<\/p>\n

\n
\n

Zutaten<\/h2>\n
    \n
  • 6 Gem\u00fcsezwiebeln<\/li>\n
  • ca. 80-100 gr Butter oder Margarine<\/li>\n
  • 3 EL Mehl<\/li>\n
  • 1 \u00bd Cup Milch (ca. 380 ml)<\/li>\n
  • \u00bd TL Salz<\/li>\n
  • \u00bc TL Pfeffer<\/li>\n
  • evtl. 1 Cup (ca. 115 gr) geriebenen K\u00e4se (Cheddar od. Emmentaler).<\/li>\n<\/ul>\n<\/div>\n
    \n

    Zubereitung<\/h2>\n
      \n
    1. Zwiebeln l\u00e4ngs halbieren und in dicke Scheiben schneiden. In der Butter bei mittlerer Hitze in einem Topf weich d\u00fcnsten. Hitze zur\u00fcckschalten, Mehl unter R\u00fchren einrieseln lassen und ca. 1-2 Minuten durchziehen lassen. Nach und nach die Milch einr\u00fchren, Salz und Pfeffer unterm R\u00fchren dazugeben und andicken lassen.<\/li>\n
    2. Wenn gew\u00fcnscht, dann den K\u00e4se einrieseln lassen und unter st\u00e4ndigem R\u00fchren schmelzen lassen.<\/li>\n
    3. Als Beilage zu Kurzgeratenem (Kotelett, Schnitzel) oder Hackbraten, Frikadellen.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      (6-8 Port.) Zutaten 6 Gem\u00fcsezwiebeln ca. 80-100 gr Butter oder Margarine 3 EL Mehl 1 \u00bd Cup Milch (ca. 380 ml) \u00bd TL Salz \u00bc TL Pfeffer evtl. 1 Cup (ca. 115 gr) geriebenen K\u00e4se (Cheddar od. Emmentaler). Zubereitung Zwiebeln l\u00e4ngs halbieren und in dicke Scheiben schneiden. In der Butter bei mittlerer Hitze in einem […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[24],"tags":[],"class_list":["post-401","post","type-post","status-publish","format-standard","hentry","category-beilagen"],"jetpack_shortlink":"https:\/\/wp.me\/p4tbSL-6t","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=401"}],"version-history":[{"count":4,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/401\/revisions"}],"predecessor-version":[{"id":1689,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=\/wp\/v2\/posts\/401\/revisions\/1689"}],"wp:attachment":[{"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.american-cooking.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}