Sauteed Calf’s Liver with Caramelized Onions

Name: Sauteed Calf’s Liver with Caramelized Onions
Yield: 6 portions
Ingredients: 3 tablespoons balsamic vinegar; 3 tablespoons Berta’s Chicken Stock or canned both; 3 tablespoons Berta’s Chicken Stock or canned both; 2 pounds calf’s liver, cut into ½-inch-thick slices; 1 tablespoon unsalted butter (optional); Freshly ground black pepper, to taste; Coarse (kosher) salt, to taste; 8 ounces bacon, cut into 1 inch pieces; 2 large onions, thinly sliced

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

For an elegant presentation make sure the liver is thinly sliced—and be careful not to overcook it. Sweet balsamic vinegar flavors this light sauce enriched with caramelized onions.

Ingredients

8 ounces bacon, cut into 1 inch pieces
2 large onions, thinly sliced
2 pounds <

Main course
Gluten-free

Method

Sauté the bacon in a large skillet until crisp. Remove it with a slotted spoon, and set aside.
Add the onions to the skillet and cook over medium heat, stirring frequently, until wilted and golden, 20 to 25 minutes. Remove them with a slotted spoon and keep warm.
Raise the heat under the skillet to medium-high. When the bacon fat is hot, reduce the he