Liver and Onions

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Liver and Onions

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Course Main Course

Ingredients
  

  • 3+1 tbsp butter
  • 1 large onion, diced ( see #1 )
  • 2 tsp sugar ( optional )
  • 1 lb liver
  • 1/4 cup flour ( see #2 for keto )
  • some pinches salt & pepper - to taste

Instructions
 

  • Clean and soak the liver in milk for minimum 1 hour, preferably 3, overnight is arguably better.
  • Melt 3 tbsp butter on medium heat in your skillet.
  • Sautee the onions until soft (or cook for 45 minutes and caramelize them. The onions can be long strips, or coarsely diced.
  • Stir in the sugar and continue to cook until caramelized.
  • Rinse the liver, clean up any membrane or ikky parts.
  • Slice liver into 1/2" slices.
  • Heat 1 tbsp butter on medium heat.
  • Dredge liver in flour (see below) and brown in butter, about 1 1/2 minutes per side.
  • Season with salt&pepper, cover with onions.

Notes

 
  1. A coarse dice, or cut the onion in half from top to bottom for short strands (or make a cut through the middle from top to bottom for longer strands) and then turn on the side and cut into thin strips.
  2. Keto version - easy on the onions, and bread the liver in a mix of ground pork rinds and cheddar cheese (5:1 by weight is tasty).