JP's Calf’s Liver Lyonnaise

I like calf’s liver cooked medium-rare; if you like yours cooked more or less, adjust the cooking time accordingly. When a dish is termed “Lyonnaise,” it means it contains sautéed onions. Here I add vinegar, which lends an acidity that works well with liver. Potatoes, pasta, or a rice dish would go well with the liver.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the onions in a skillet, add 1 cup water, bring to a boil, and cook, covered, for 7 to 8 minutes, until most of the water is gone and the onions are soft. Set aside.

Step 2

Divide the butter and olive oil between two large skillets and place the skillets over medium to high heat.

Step 3

Sprinkle the liver with ½ teaspoon of the salt and ¼ teaspoon of the pepper.

Step 4

When the butter and oil are hot, place the liver in the skillets and sauté for about 1 minute on each side.

Step 5

Transfer the liver to a platter and keep warm in a 140-degree oven.

Step 6

Combine the drippings from both skillets in one of the skillets.

Step 7

Add the onions to the skillet, stir thoroughly, and sauté for 30 seconds.

Step 8

Mix in the vinegar, water, and the remaining ½ teaspoon salt and ¼ teaspoon pepper.

Step 9

Cover and cook over high heat for 1 minute.

Step 10

Arrange the liver on warm plates, spoon the onion mixture around, sprinkle with the chives, and serve.