CALF'S LIVER WITH CARAMELIZED ONIONS--BONNIE
It's time to bring this nutritionally super-charged food back to the dinner table, Delcious caramelized onions are served with tender slices of calf's liver marinated in soy sauce and garlic and cooked in butter and olive oil to a golden brown. Rich and wonderful. Enjoy! Serves 2
The photos are mine and so is this humble recipe.
- thin slices of calf's liver
- large onion, sliced into rings
- some pepper to taste
- some garlic powder to taste
- 1/2 cup
- or more soy sauce to cover liver
- tablespoons butter, divided
- tablespoons olive oil, divided
- tablespoons milk
Marinate the calf's liver in a shallow dish covered with soy sauce. You can cook the onions in one skillet and the liver in a second skillet.
Caramelize the onion rings while the liver marinates. Heat a medium skillet over medium high heat, add one tablespoon of olive oil and one tablespoon of butter. Add the onion rings and a little pepper to taste. Salt lightly, if you prefer. Cook onions until limp. Add the 3 tablespoons of milk, one at a time, to the pan with the onions and stir gently and cook until golden brown. As they brown, you will have to watch them carefully so they don't burn. When they are a nice caramel color, set aside and keep warm.
Pre-heat a large skillet with 1 tablespoon olive oil and one tablespoon butter. Remove liver from the shallow dish, shake off soy sauce. Shake garlic powder generously over liver, follow with fresh cracked pepper. Place the seasoned side of the liver in the hot oil. Fry until it is brown, then turn and fry the other side until it is brown. Make sure it is brown, but don't overcook the liver. About 5 minutes per side.