Calf’s Liver with Onions

Name: Calf’s Liver with Onions
Yield: Makes 4 Main-Course Servings
Ingredients: Sautéed Calf’s Liver; 6 tablespoons cold butter; 4 large red onions, sliced paper-thin; ¼ cup wine vinegar, or to taste; 1 tablespoon commercial meat glaze or 2 tablespoons homemade meat glaze, softened in 3 tablespoons hot water; Salt; Pepper

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

The trick to calf’s liver with onions is to incorporate vinegar into the onions to create a sweet-and-sour effect. If the onions are slowly cooked down, their natural sugars concentrate and provide the necessary sweetness.

Ingredients

Sautéed Calf’s Liver
6 tablespoons cold butter
4 large red onions, sliced paper

Main course
Gluten-free

Method

Assemble the ingredients for the sautéed liver.

In a heavy-bottomed pot, melt 2 tablespoons of the butter over medium heat. Add the onions and cook, stirring every couple of minutes so they don’t burn. After about 10 minutes, they will have released liquid. At this point, turn the heat up to