Liver And Onions Perfect Every Time Food

OLD-FASHIONED LIVER AND ONIONS RECIPE

Steps:

• Slice the onions to no more than a quarter-inch thick.
• Heat two tablespoons of the butter and one tablespoon of the olive oil in a large sauté pan at medium-high heat.
• Once the butter is melted, add the onions, one teaspoon of the salt, and one-half a teaspoon of the pepper, and sauté until the onions have caramelized to a light brown color (around 8 minutes).
• Combine the flour, the rest of the salt, the rest of the pepper, and the dried sage in a bowl big enough to accommodate your liver slices.
• Dip both sides of each slice of liver into the seasoned flour, thoroughly coating each piece.
• Heat one tablespoon of the butter and another tablespoon of olive oil over medium-high heat.
• When the butter has melted and the oil is shimmering, add two slices of the liver and sauté for 1 1/2 to 2 minutes per side. Set aside and repeat with the other two slices of liver.
• With the pan still hot and the flame still set to medium-high, add the chicken stock or broth, the lemon juice, and the parsley to the pan, and stir to combine.
• Add the caramelized onions, and stir everything together to deglaze the pan.
• Divide onto four plates, and serve each with a lemon wedge, balsamic vinegar (if using) and a sprig of parsley.

LIVER AND ONIONS

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

LIVER AND ONIONS

Steps:

• Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
• Combine the flour, pepper and salt, mix well.
• Coat the liver thoroughly in the flour mixture.
• Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
• When all done, reheat the onions in remaining butter.
• Serve the onions on top of the liver.

KITTENCAL'S BEEF LIVER AND ONIONS

Steps:

• Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
• Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
• Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
• In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
• Drain the liver over a strainer (make sure to drain well).
• Coat each piece of liver in the flour mixture then place on a plate.
• Heat 2-3 tablespoons oil in skillet over medium-high heat.
• Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
• Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
• Serve the onions with the liver.
• Delicious!

CALF'S LIVER WITH ONIONS

Steps:

• In a large skillet, cook the onions in 2 tblsps of the butter over moderate heat, stirring, for 20 minutes or until soft and golden-brown, and transfer with a slotted spoon to a plate.
• Add the remaining butter and oil to the skillet, heat over high heat until very hot and sauté the liver in batches (liver should be patted dry), separating the pieces with a fork, for 1-2 minutes or until the liver is browned lightly outside but still pink within.
• Stir in the wine and lemon juice and reduce the pan juices until thickened slightly.
• Stir in the onions and season.
• Serve immediately.