{"id":21909,"date":"2026-01-09T12:18:06","date_gmt":"2026-01-09T10:18:06","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=21909"},"modified":"2026-01-09T12:18:06","modified_gmt":"2026-01-09T10:18:06","slug":"franzosisches-zwiebelhackbraten","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=21909","title":{"rendered":"Franz\u00f6sisches Zwiebelhackbraten"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em><strong>Zutaten (4\u20136 Portionen)<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">800 g gemischtes Hackfleisch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 gro\u00dfe Zwiebeln<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 Knoblauchzehen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 Eier<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 EL Semmelbr\u00f6sel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 TL Senf<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 TL Paprikapulver (edels\u00fc\u00df)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Salz &amp; Pfeffer nach Geschmack<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 TL Thymian oder Kr\u00e4uter der Provence<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 EL \u00d6l oder Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">F\u00fcr das Topping:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 weitere Zwiebeln (in Ringe geschnitten)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100\u2013150 g geriebener K\u00e4se (z. B. Emmentaler oder Gruy\u00e8re)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">etwas frische Petersilie zum Bestreuen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Zubereitung<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zwiebeln vorbereiten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Zwiebeln sch\u00e4len und fein w\u00fcrfeln. Knoblauch sch\u00e4len und hacken.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beides in einer Pfanne mit 1 EL \u00d6l glasig bis leicht goldbraun anbraten. Kurz abk\u00fchlen lassen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hackmasse herstellen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hackfleisch in eine gro\u00dfe Sch\u00fcssel geben.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Angebratene Zwiebeln &amp; Knoblauch, Eier, Semmelbr\u00f6sel, Senf, Paprikapulver, Kr\u00e4uter, Salz und Pfeffer hinzuf\u00fcgen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alles gut vermengen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hackbraten formen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Masse zu einem l\u00e4nglichen Laib formen und in eine gefettete ofenfeste Glasform legen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Backen<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Im vorgeheizten Backofen bei 180 \u00b0C Ober-\/Unterhitze ca. 45 Minuten backen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Topping zubereiten<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Die Zwiebelringe in etwas \u00d6l langsam goldbraun karamellisieren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nach 45 Minuten den Hackbraten aus dem Ofen nehmen, Zwiebeln und K\u00e4se darauf verteilen.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00dcberbacken<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Weitere 10\u201315 Minuten backen, bis der K\u00e4se geschmolzen und leicht gebr\u00e4unt ist.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Servieren<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mit frischer Petersilie bestreuen und in Scheiben schneiden.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beilagen-Tipps<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kartoffelp\u00fcree<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bratkartoffeln<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gr\u00fcner Salat<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baguette<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (4\u20136 Portionen) 800 g gemischtes Hackfleisch 3 gro\u00dfe Zwiebeln 2 Knoblauchzehen 2 Eier 3 EL Semmelbr\u00f6sel 1 TL Senf 1 TL Paprikapulver (edels\u00fc\u00df) Salz &amp; Pfeffer nach Geschmack 1 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":21910,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-21909","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/21909","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21909"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/21909\/revisions"}],"predecessor-version":[{"id":21911,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/21909\/revisions\/21911"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/21910"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}