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Calf’s Liver with Onions

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by: 123Chef






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. Makes 4 main-course servings.




ingredients

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serves: 4

Sautéed Calf's Liver recipe

6 tablespoons cold butter

4 large red onions (sliced paper-thin)

1/4 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

Nutrition Facts
Calf’s Liver with Onions

Servings Per Recipe: 4

Amount per Serving

Calories: 221

  • Total Fat: 17.8 g
  •     Saturated Fat: 11.1 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 46.1 mg
  • Sodium: 172.8 mg
  • Total Carbs: 14.2 g
  •     Dietary Fiber: 2.7 g
  •     Sugars: 6.4 g
  • Protein: 2.3 g
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preparation

0161385dac07633704b4c9d7b4cf06ff82494c89.jpg 1.  Assemble the ingredients for the sautéed liver.

2.  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 high until the liquid evaporates, and then reduce the heat to medium-low and continue to cook the onions, stirring them every few minutes and scraping up any caramelized juices on the bottom of the pot. When the onions are soft and have no crunch, after about 30 minutes, they are ready.

3.  Sauté the liver as directed, transfer to a plate lined with paper towels to absorb the oil, and cover loosely with aluminum foil. Rinse out the sauté pan and return it to the stove top. Add the 1/4 cup vinegar, the meat glaze and its soaking liquid, and the cooked onions and bring to a simmer. Taste and adjust with more vinegar if the mixture needs more tang. The sauce should be lightly syrupy. If it is too thin, boil it down for a minute. If it is too thick, add a little broth or water.

4.  Slice the remaining 4 tablespoons butter and whisk into the sauce, a slice at a time. Season with salt and pepper. Serve the sauce over and around the liver slices.

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