Liver and Onions

Seared calf's liver slices served over a bed of sweet, caramelized onions. A rich, glossy brown gravy coats the dish, smelling of browned butter and savory pan drippings.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 382
• Protein: 32 g
• Carbs: 14 g
• Fat: 20 g

Ingredients

• 600 g Veal liver ( sliced 1cm thick )
• 3 piece Yellow onion ( thinly sliced )
• 2 tbsp Wheat flour ( for dredging )
• 40 g Minimum butter sweet ( cold )
• 1 tbsp Sunflower oil
• 1 tbsp Red wine vinegar ( for deglazing )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 100 ml Beef stock ( prepared )
• 1 tsp Worcestershire sauce

Instructions

1. Preparing the onions

   Finely slice the onions. In a pan, heat the oil and a knob of butter. Sauté the onions over medium heat until they are well-colored and tender. They should be almost candied.

2. Flouring the liver

   Season the liver slices with salt and pepper. Dredge them in flour to coat lightly, then tap to remove excess. The flour will create a thin crust and thicken the sauce later.

3. Searing the liver

   Push the onions to the edges of the pan. Add the remaining butter. When it sizzles, place the liver slices. Sear for 2 minutes per side. The meat should be golden on the outside and remain pink and tender in the center.

4. Deglazing and binding the sauce

   Remove the liver and keep warm. Deglaze the pan with the vinegar, beef broth, and Worcestershire sauce. Scrape the bits with a spatula. Let reduce until the sauce coats the back of a spoon. Return the liver for a moment to glaze it.

Chef's tips

• Do not salt the liver too early, as it draws out moisture and toughens the meat.
• The liver should feel soft when pressed; if it feels firm, it is overcooked and will become grainy.

Storage

Consume immediately. Reheated liver becomes tough and loses its delicate texture.