Pan-Fried Veal Liver and Grapes with Cinnamon and Onion Confit

Name: Pan-Fried Veal Liver and Grapes with Cinnamon and Onion Confit
Yield: Serves 8
Cuisine: French
Ingredients: 150 g butter; 1 teaspoon chopped garlic; 1 heaped tablespoon chicken stock powder; 1 small onion, peeled and finely sliced; 2 teaspoons cornflour diluted in 2 tablespoons cold water; 2 teaspoons cornflour diluted in 2 tablespoons cold water; 500 ml white wine; 1 teaspoon thyme leaves; 2 tablespoons sugar; about 50 red or green grapes, preferably seedless; about 50 red or green grapes, preferably seedless; salt and freshly ground black pepper; salt and freshly ground black pepper; flour; sunflower or canola oil; 5 large onions, peeled, cut in half and finely sliced; 1 tablespoon ground cinnamon; 1 tablespoon sugar; sunflower or canola oil; 1,3 kg veal liver steaks, cut into 2 cm thick strips

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

1,3 kg veal liver steaks, cut into 2 cm thick strips
5 large onions, peeled, cut in half and finely sliced
1

Europe
France
Main course
Winter
Mediterranean

Method

Heat the vegetable oil in a large frying pan and fry the onions on high heat, tossing and turning occasionally. If your pan has a lid, they will cook faster. After 20-25 minutes the onions should be brown and caramelised – if they are not quite cooked through, add a bit of water and continue cooking till they are soft. Add the cinnamon, sugar, salt and pepper (always add salt when adding sugar)