The LIVER WITH CARAMELIZED ONIONS is a main course rich in aromas and intense, distinctive flavors that, while being easy and quick to prepare, deserves a special mention for those who love the humble-but-quality tradition of Italian cuisine.
The dish pairs the unmistakable taste of liver with the creamy sweetness of caramelized onions, accompanied by some interesting aromatics, such as bay leaf, indispensable with liver, and thyme. To crown the complexity of flavors, a splash of white wine vinegar gives a light but persistent note to the dish.
Preparing this dish brings us back to the old tradition of many parts of our country, where every cut of meat had its own recipe and every part, even the less prized, as we can still appreciate today, was properly cooked and made delicious and perfect.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/3 lbs veal liver
- 4 yellow onions
- 3 1/2 tbsps butter
- Half tbsps sugar
- 1/4 cup white wine vinegar
- thyme
- 1 leaf bay leaf
- as needed extra virgin olive oil
- to taste salt
- as needed flour
Tools
- 1 Casserole pan
- 1 Frying pan
Steps
The preparation of LIVER WITH CARAMELIZED ONIONS is very easy and quick.
In a skillet, melt 3 1/2 tablespoons of butter over medium heat. Add the onions sliced into not-too-thin rings, season with salt and let them sweat over low heat until soft, about 15 minutes.
Add the stripped thyme leaves and the sugar, stir and cook for another 10 minutes.
Deglaze with the vinegar and continue cooking until the onion begins to caramelize and takes on a nice golden color.Remove the thin outer membrane and any excess fat from the liver and cut it into strips not too thin.
Coat it in flour, shaking off the excess, and quickly brown it in a frying pan with a drizzle of olive oil and a bay leaf. A light crust should form, but do not overcook it or it will become tough.Season with salt and pepper if desired and remove from the heat.
Serve the liver on a bed of caramelized onions or, alternatively, combine them and toss for a few seconds so the flavors meld together.
