Calf’s liver melts in your mouth. More delicate and milder in flavor than beef liver, this liver is outstanding with the caramelized onions.
1. Spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Add the onions and cook until softened, about 8 minutes. Stir in the sugar and garlic and reduce the heat to low. Cook until the onions are browned, stirring occasionally, about 15 minutes.
2. While the onions are cooking, preheat the barbecue or a non-stick grill pan and spray with cooking oil. Cook the liver to medium, about 5 minutes, or to your liking.
3. Place on a serving platter and spoon the onions overtop. Serve garnished with parsley.
1 1/2 lb calf’s liver
4 cups sliced sweet onions (2 large onions)
1/4 cup chopped fresh parsley
1 1/2 tsp minced garlic
2 Tbsp packed brown sugar
Nutritional Analysis per Serving
Protein 21. g
Fat 6. g
Saturated Fat 2g
Carbohydrates 18.2 g
Cholesterol 350 mg
Sodium 6 mg
Fiber 2.2 g
Prep Time: 5 minutes
Cook Time: 28 minutes
Make Ahead: Prepare the onions up to 2 days in advance and refrigerate. Reheat in a skillet over low heat.