Pan-Fried Veal Liver with Caramelized Onions Recipe
A classic French recipe for pan-fried veal liver served with caramelized onions. This dish features tender and juicy slices of calf's liver cooked to perfection, complemented by sweet and savory onions sautéed in butter and oil, making it an ideal main course for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main course
- Method: Frying
- Cuisine: French
Ingredients
Meat
- 4 slices of veal liver
Vegetables
- 2 onions
Fats & Oils
- 30 g butter
- 1 tbsp oil
Seasonings
- Salt to taste
- Pepper to taste
- A few thyme leaves
Instructions
- Prepare the Onions: Peel and finely slice the onions into thin strips to ensure they caramelize evenly.
- Cook the Onions: Heat the oil and butter together in a pan over medium-high heat. Add the sliced onions, season with salt and pepper, and cook for about 10 minutes, stirring occasionally until the onions are golden brown, soft, and caramelized.
- Set Onions Aside: Remove the caramelized onions from the pan and set them aside to keep warm.
- Cook the Veal Liver: In the same pan, place the veal liver slices and cook for about 3 minutes on each side over medium-high heat. Season with salt and pepper as it cooks, ensuring the liver remains tender and juicy inside.
- Combine and Warm Through: Return the caramelized onions to the pan with the cooked liver, add a few thyme leaves, and warm the mixture together for a few seconds to blend the flavors.
- Serve: Plate the veal liver garnished with the caramelized onions and thyme. Serve immediately, accompanied by vegetables or potatoes for a complete meal.
Notes
- For an extra depth of flavor, deglaze the pan with a splash of white wine vinegar after cooking the liver to create a subtle tangy sauce.
- Serve immediately to enjoy the liver while it is still tender and juicy.
