Making Julia Child's Liver and Onions

Slice about 3 cups of onions for garnishing.

Heat a pan and melt butter and oil together.

Add the onions to the pan and sauté for about 15 minutes on medium heat.

Reduce the heat, cover the onions, and set a timer for 15 minutes.

After 15 minutes, uncover the onions and caramelize them for about 5 minutes, adding salt.

Once caramelized, remove the onions and place them in a bowl.

Season the liver on both sides with salt and pepper, then dredge in flour, shaking off the excess.

Set the frying pan over high heat and add 1/16 inch of clarified butter or a mix of butter and oil.

When very hot, lay the liver in the pan and sauté for 1 minute on each side.

Scrape the caramelized onions over the liver, pour in vermouth and stock, and raise the heat to boil rapidly while basting the liver with the sauce as it thickens.

Add a little bit of dried parsley to the dish.

Equipment Needed

Spice Level: