Calf’s Liver with Balsamic-Glazed Onions

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.

1. Cut the onions into 1/4-inch separated rings.

2. 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.

3. 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.

4. Serve the onions over the liver and garnish with parsley.

1 1/2 lb calf’s liver
1/3 cup all-purpose flour

1 large Vidalia onion (or 2 medium onions)
4 tsp vegetable oil
1 Tbsp brown sugar
1 Tbsp balsamic vinegar

3 Tbsp chopped parsley

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.