Liver And Caramelized Onions
|Olive oil||10 Tablespoon|
|Red onions||4 , thinly sliced|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Calves liver||1⁄8 Pound|
|Garlic||2 Clove (10 gm), smashed|
|Cream sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon (I Lemon'S Juice)|
|Italian parsley||1 Tablespoon (For Garnish)|
|Freshly ground pepper||To Taste|
To caramelize the onions, heat the 1/2 cup olive oil in a large saute pan over medium heat and add the onions, tossing to coat with the oil.
Season with salt and pepper.
Reduce the heat to low and cook the onions until golden brown and tender, about 30 to 35 minutes.
Meanwhile, season the flour with salt and pepper.
Dredge the liver in the flour and shake off any excess.
In a medium skillet over medium heat, heat the 2 tablespoons olive oil, add the garlic, and saute briefly.
Saute the liver slices 2 to 3 minutes on each side until brown.
Add the sherry and lemon juice and cook for 1 minute to coat the liver with sauce.
Serve the liver with the caramelized onions and garnish with parsley.