INGREDIENTS
This is what you need for 4 servings:
- 1 lb. sliced liver, fresh or thawed
- 1 large onion, cut coarse
- 2 tbsp. butter
- S&P
Pic1: liver with onions —
2014-05-04
Directions
2020-04-20 — calf's liver
Pic2: brown coarsely-cut onionsPic3: add liver
Pic4: served
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Optional:
- Submerge and soak the liver in milk for about 2 hrs. Rinse.
This supposedly cuts down on the ‘metallic’ bitterness of the liver. I've never done this.
- Submerge and soak the liver in milk for about 2 hrs. Rinse.
- Melt the butter in a hot frying pan.
- Sauté the onions until soft.
-
For rare liver:
- Add the liver, S&P to taste.
- Sauté briefly 1-2 minutes over medium heat.
- Turn the liver and repeat on the other side.
Pic5-7: served
- Serve immediately with the onions stacked on top of the liver. (Pic1)
Serving suggestion: Onion Confiture
- Remove the liver from the frying pan. Leave the onions.
- Deglaze the frying pan with ½ cup red wine.
- Optional:
- Add 1 tsp. sugar.
- Reduce the sauce until it thickens and sticks to the spoon.
- Serve the sauce with the onions over the liver.
B. liver with onions in béchamel sauce
2017-06-08
Pic2+3:
liver, onions, béchamel- Add some Béchamel Sauce to the onions before serving.
- If I would stew the onions in the sauce for a while, and optionally blend this mixture, this would be Soubise Sauce.