Pan-Seared Veal Liver with Caramelized Onions - A French Delicacy

Ingredients

• 4 veal liver slices (about 1 inch thick) 4 veal liver slices (about 1 inch thick)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Season the veal liver slices with salt and pepper, then lightly coat them with flour.
2. 2.
   In a large skillet, melt 2 tablespoons of butter over medium-high heat.
3. 3.
   Add the veal liver slices to the skillet and cook for about 2-3 minutes on each side, or until browned and cooked to your desired doneness. Remove the liver from the skillet and set aside.
4. 4.
   In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
5. 5.
   Add the thinly sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 15-20 minutes.
6. 6.
   Stir in the balsamic vinegar and fresh thyme leaves, and cook for an additional 2 minutes.
7. 7.
   Return the veal liver slices to the skillet and cook for another minute to heat through.
8. 8.
   Serve the pan-seared veal liver with caramelized onions hot, accompanied by mashed potatoes or crusty bread.

Treat your ingredients with care...

• Veal liver — Make sure to pat the liver slices dry before seasoning and coating with flour. This will help achieve a nice sear and prevent the liver from becoming too watery.
• Onions — Thinly slice the onions for even caramelization. Cooking them slowly over medium heat will bring out their natural sweetness.

Tips & Tricks

• For a richer flavor, deglaze the skillet with a splash of white wine after cooking the liver and before adding the onions.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before cooking to reduce their pungency.
• To ensure a tender and juicy veal liver, avoid overcooking it. Cook until it is slightly pink in the center for the best results.
• If you don't have fresh thyme, you can substitute it with dried thyme, but use half the amount.

Serving advice

Serve the pan-seared veal liver with caramelized onions on a warm plate to retain its heat. Garnish with a sprig of fresh thyme for an elegant touch.

Presentation advice

Arrange the veal liver slices on a bed of caramelized onions, allowing their rich color to contrast with the golden-brown onions. Drizzle any remaining pan juices over the top for added flavor and visual appeal.