Liver and onions
Ingredients
- 1.25 lbs calf liver, sliced into 1/4-inch thick pieces
- 4 large yellow onions, sliced into 1/4-inch rings
- 1/2 cup whole milk
- 3/4 cup all-purpose flour
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp smoked paprika
- 6 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
Instructions
- Soak liver slices in milk for 15 minutes to remove metallic flavors and tenderize; pat completely dry with paper towels.
- While liver soaks, melt 2 tbsp butter with olive oil in a large skillet over medium-high heat (about 350°F). Add sliced onions, season with 1/2 tsp salt and 1/4 tsp pepper. Cook 12-15 minutes, stirring occasionally, until deep golden brown and caramelized; transfer to a plate.
- In a shallow dish, whisk together flour, 1 tsp salt, 3/4 tsp pepper, and paprika. Dredge dried liver pieces on both sides in flour mixture, shaking off excess.
- Return skillet to medium-high heat. Add remaining 4 tbsp butter and heat until foaming (about 350°F). Working in batches to avoid crowding, cook liver 2-3 minutes per side until golden crust forms but center remains barely pink; transfer to a plate.
- Reduce heat to medium. Add minced garlic to skillet and cook 30 seconds until fragrant. Return caramelized onions to pan, add balsamic vinegar and fresh thyme, and stir for 1 minute.
- Return liver to skillet and gently fold with onions for 1 minute to warm through and combine flavors. Season with remaining salt and pepper to taste.
- Transfer to serving platter, top with chopped fresh parsley, and serve immediately with the onions spooned over the liver.
Inspired by Scott Calhoun’s winning liver and onions. This is a plausible recreation, not the chef’s original recipe.