Rich & Rustic Beef Liver with Caramelized Onions l Easy Pan Sauce with Wine & Herbs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can reduce sodium content.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol.

Soak the liver in milk to draw out bitterness and tenderize the meat.

Rinse the liver with cold water after soaking.

Slice one large onion into half rings.

Dice five cloves of garlic.

In a large pan, melt about a tablespoon each of butter and olive oil over medium low heat.

Add the onions to the pan, sprinkle with salt and pepper, and stir occasionally.

Caramelize the onions for about 20 minutes until they are soft, golden, and sweet, then remove and set aside.

Raise the heat slightly and add more oil if needed.

Season the top of the liver with thyme, oregano, salt, and pepper, then add the liver to the pan.

Sear the liver for about 5 to 6 minutes total, flipping occasionally until just cooked through, then remove and set aside.

Toss in the garlic and let it toast gently in the leftover fat.

Deglaze the pan with 1 cup of red wine, scraping the bottom to release the caramelized flavor.

Once the wine starts to boil, simmer for a few minutes to reduce slightly.

Return the caramelized onions to the pan and let it bubble gently while the sauce thickens.

Nestle the liver under the onions and let it simmer together for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens