Liver and Caramelized Onions
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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.
Servings: 4
Ingredients:
Liver and Caramelized Onions
Photography by David Scott
| 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% |
Suggested Recipes
-
2 tbsp (25 mL) vegetable oil
5 cups (1.25 L) sliced onions (about 3)
1 bay leaf
1/2 tsp (2 mL) each granulated sugar and dried sage
1/4 tsp (1 mL) salt
1/4 cup (50 mL) white wine
2 tbsp (25 mL) butter
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) pepper
1 lb (500 g) calves' 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.
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.
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.
Tags:
Source
Canadian Living Magazine: April 2008
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