Foie de Veau Lyonnaise

Name: Foie de Veau Lyonnaise (Calf’s Liver with Onions)
Yield: Serves 5 or 6
Cuisine: France
Ingredients: ¾ cup/175 ml. chicken broth; 6 tablespoons/90 g lard or vegetable oil; 5 or 6 thick slices calf’s liver (about 1½ pounds/675 g total); 1 bouquet garni; salt and pepper; 6 large onions (about 2½ pounds/1 kg. total), sliced; 2 garlic cloves, chopped; 2 teaspoons sugar

Calf’s Liver with Onions

Preparation info

Serves
5 or 6

Difficulty
Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

About

Lyon and the surrounding Lyonnais district have competed with Paris for centuries to be first in food. Paris is chic, sophisticated, refined; Lyon goes for hearty, accessible country cooking that is easy to love. This recipe sums it up.

Ingredients

6 tablespoons/90 g lard or vegetable oil
6 large onions (about

Method

Melt 4 tablespoons/60 g of the lard in a frying pan over low heat. Stir in the onions, garlic, sugar (the sugar helps the onions to brown and caramelize), salt, and pepper and tuck in the bouquet garni.