Liver and Caramelized Onions

Liver and Caramelized Onions 150 Author: Canadian Living Credits: Liver and Caramelized Onions 150

For liver lovers, this onion-smothered calf's liver is rich in iron. Refrigerating liver in milk for up to 8 hours helps to give it a milder taste. Our savoury-sweet onions are perfect with this dish.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 2 tablespoons vegetable oil
  • 5 cups sliced onions (about 3)
  • 1 bay leaf
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 cup white wine
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 lb calf
  • 1 lb beef liver

Method

In large skillet, heat oil over medium-low heat; cook onions, bay leaf, sugar, sage and pinch of the salt, stirring occasionally, for 25 minutes or until caramelized and reduced to about 1 cup (250 mL).

Stir in wine; cook, scraping up bottom, for 1 minute or until absorbed. Discard bay leaf. Transfer to bowl; keep warm.

Wipe out skillet; melt butter over medium-high heat. Combine flour, pepper and remaining salt. Dredge liver in flour mixture to coat, shaking off excess; cook, in batches if necessary and turning once, for 2 to 4 minutes or until browned yet still slightly pink inside. Transfer to plate; cover with onions.

More liver recipes:

Nutritional facts Per serving: about

  • Sodium 271 mg
  • Protein 25 g
  • Calories 360.0
  • Total fat 17 g
  • Cholesterol 417 mg
  • Saturated fat 6 g
  • Total carbohydrate 25 g

%RDI

  • Iron 60.0
  • Fibre 0.0
  • Folate 98.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 898.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Liver and Caramelized Onions

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