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Liver and Onions
Although we have a lot of experience with this recipe, we have never served it to
guests. In fact, Phil has never served it to Aliceann, because liver is not on
her list of acceptable meats. So he saves this recipe for nights when he dines alone.
The key to the recipe is cooking the onions very slowly.
| 3 T. olive oil |
3-4 large onions |
| salt and freshly ground pepper to taste |
1 1/2 lbs. calf's liver |
| 1/3 c. all-purpose flour |
1/4 c. olive oil |
- Put the oil in large skillet over medium-low heat. While it warms, peel the onions,
cut them in half, and slice them thin. Add the onions to the hot oil, season with the salt
and pepper, and cover the skillet. Stirring often, cook the onions until they are very
soft, but not colored, 20-30 minutes.
- While the onions cook, prepare the liver by trimming away any membrane and cutting it
into 1/2 inch slices. Sprinkle the liver with salt and pepper, and toss it to coat with
the flour.
- Add the remaining oil to a second, large skillet, and heat it over a medium-high
burner. When the oil is hot, add a single layer of the liver. Cook the liver 2-3
minutes per side. When a batch is ready, remove it to a warmed platter.
- When the liver is ready, spread the cooked onions on a platter and top with the
liver.
6 servings
Source: Joy of Cooking
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