Liver with Caramelized Onions

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

30 ml (2 tbsp) butter
1 large red onion, sliced thinly
5 ml (1 tsp) sugar
565 g (1 1/4 lb) calf’s liver, in thin strips
Salt and freshly ground pepper, to taste
60 ml (4 tbsp) flour
45 ml (3 tbsp) extra-virgin olive oil
Salt and freshly ground pepper, to taste
30 ml (2 tbsp) balsamic vinegar
30 ml (2 tbsp) white wine
5 ml (1 tsp) fresh sage, chopped
5 ml (1 tsp) fresh parsley, chopped

Directions

  1. Melt the butter in a sauté pan and cook the sliced onion with the sugar over low heat for 5 minutes or until just beginning to brown. Remove from heat and set aside.
  2. Season the strips of liver with salt and pepper, and flour them very lightly.
  3. Add the olive oil to the pan with the onions. Increase heat to high, add the liver strips and cook for 3 minutes. Season with salt and pepper.
  4. Deglaze with the balsamic vinegar, scraping up the bits of meat stuck to the pan. Add the red wine.
  5. Remove from heat, add the sage and parsley, and serve.

Tip: The secret to the success of this dish is the onions. Caramelizing them lightly with sugar and then adding the balsamic vinegar creates the “sweet and sour” flavour characteristic of this dish.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2334

Liver with Caramelized Onions
Liver with Caramelized Onions