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Calf’s liver with balsamic-glazed onions |
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Many of us wouldn't prepare liver as a main meal in our homes, and would rather order it in restaurants. Try making calf's liver, which is more tender than beef liver, with these delicious sautéed onions. Just remember not to overcook the liver or it will be dry.
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LIVER
- 1 1/2 lb calf's liver
- 1/3 cup all-purpose flour
ONIONS
- 1 large Vidalia onion (or 2 medium onions)
- 4 tsp vegetable oil
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
GARNISH
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- Cut the onions into 1/4-inch separated rings.
- In a large skillet lightly coated with cooking spray add 1 tsp of the oil and the onion rings and sauté for 10 minutes on medium heat, just until the onions begin to soften, stirring often. Add the brown sugar and cook on low heat for 15 minutes, stirring often. Add the vinegar and sauté for another 2 minutes, until the liquid is absorbed.
- Dust the liver with flour. In a nonstick skillet lightly coated with cooking spray, add the remaining 3 tsp of the oil and sauté the liver just until medium, about 3 minutes per side, or done to your preference. If the pan gets dry, respray.
- Serve the onions over the liver and garnish with parsley.
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Nutritional Analysis per Serving
| Calories |
207 |
| Protein |
23 g |
| Fat |
8 g |
| Saturated Fat |
0.2 g |
| Carbohydrates |
10 g |
| Cholesterol |
408 mg |
| Sodium |
102 mg |
| Fiber |
0.6 g |
Prep Time: 10 minutes
Cook Time: 35 minutes
Make Ahead:
Prepare the onions early on the day you want to serve them. Reheat gently before serving with the liver
Serves 6
Nutrition Watch: Calf's liver is filled with vitamin A and zinc, which can support your immune system.
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