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Caramelized Onion Beef Liver

Caramelized Onion Beef Liver: A Gourmet Superfood Surprise

Enjoy the unique blend of rich beef liver and sweet caramelized onions in this gourmet superfood recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Liver and Onions
  • 1 pound Beef Liver Rich in iron and vitamins; chicken liver can be used for a milder flavor.
  • 2 medium Onions Sweet yellow or sweet onions work best for optimal sweetness.
  • 2 tablespoons Butter Adds richness; can substitute with olive oil for a dairy-free option.
For Seasoning
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Freshly cracked will add more depth.
For Extra Flavor (Optional)
  • 1 tablespoon Balsamic Vinegar Adds richness and depth; incorporate at the end for a gourmet touch.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions for Caramelized Onion Beef Liver
  1. Start by slicing the onions thinly to encourage even caramelization. Pat the beef liver dry using paper towels.
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions, stirring to coat evenly. Cook for about 15-20 minutes until golden brown.
  3. After the onions are caramelized, season the beef liver generously with salt and pepper. Increase heat to medium-high, and add liver to the skillet. Sear for about 3-5 minutes per side.
  4. Drizzle balsamic vinegar over the sautéed liver and onions just before removing from heat. Let it simmer for a minute.
  5. Transfer the liver and onions to a plate, allow to rest for about 5 minutes to redistribute juices. Serve with fresh greens or crusty bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 26gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 250mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 6000IUVitamin C: 5mgCalcium: 20mgIron: 5mg

Notes

Pat the liver dry before cooking for a nice sear, and avoid overcooking to maintain tenderness. Store leftovers in an airtight container for up to 3 days.

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