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Liver and Caramelized Onions

By The Canadian Living Test Kitchen

Tested till perfect

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Liver and Caramelized Onions

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 360
pro 25 g
total fat 17 g
sat. fat 6 g
carb 25 g
fibre 2 g
chol 417 mg
sodium 271 mg
% RDI: -
calcium 3
iron 60
vit A 898
vit C 32
folate 98

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.

Ingredients

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

Preparation

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:

Additional information : Tips
Instead of wine, use 3 tbsp (45 mL) water mixed with 1 tbsp (15 mL) wine vinegar or lemon juice.

To give stronger-flavoured beef liver a milder taste, refrigerate it in milk to soak for at least 30 minutes or for up to 8 hours. Drain and pat dry.

Source : Canadian Living Magazine: April 2008

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