Liver and Onions

Recipe View Prepare the Ingredients: Ensure all ingredients are measured and readily available. (5 minutes)

Recipe View Caramelize the Onions: In a medium skillet, melt 3 tablespoons of butter over medium heat. Add the sliced onions and sauté until softened, approximately 5 minutes. Stir in the sugar, reduce the heat to low, and continue cooking, stirring occasionally, until the onions are deeply golden brown and caramelized, about 25-30 minutes. Transfer the caramelized onions to a small bowl and set aside, reserving the skillet.

Recipe View Prepare the Liver: While the onions are caramelizing, rinse the calf's liver under cold water and pat dry with paper towels. Remove any thin outer membrane. Slice the liver into 1/4-inch-thick slices.

Recipe View Dredge the Liver: Place the flour in a shallow dish. Season generously with salt and pepper. Dredge each slice of liver in the seasoned flour, ensuring it's evenly coated. Shake off any excess flour.

Recipe View Cook the Liver: Heat the remaining 1 tablespoon of butter in the same skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the dredged liver slices in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for about 1-1.5 minutes per side, until the liver is browned on the outside but still slightly pink inside. Be careful not to overcook the liver, as it can become tough.

Recipe View Serve: Immediately serve the cooked liver smothered with the caramelized onions. Garnish with fresh parsley, if desired. Enjoy!