Foie M’Chermel

Calves Liver with Moroccan Spiced Onions

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

I am a liver lover. Whenever we have it on the menu I am certain to have it for lunch or dinner … or both. This is one of my favorites, and our patrons seem to agree.


  • 6 tablespoons unsalted butter
  • 4 medium onions, sliced about ¼ inch thick


Heat the butter in a large heavy sauté pan over medium heat. Add the onions and cook until translucent, 5 to 7 minutes. Add the spices and cook until the onions are tender, about 5 more minutes. Stir in the lemon juice, half the cilantro, and salt and pepper to taste. Remove from the pan and set aside.

Season the flour with salt and pepper. Dredge the liver with the seasoned flour and s