Veal liver with caramelized onions

Grain Fed veal, Milk Fed Veal
Veal Liver
20min Preparation
15min Cooking
4 Portions

This traditional veal liver recipe with caramelized onions will melt in your mouth. The cherry tomatoes, pomegranate and chopped parsley add to this very festive plate presentation.


  • 4 portions of Famille Fontaine veal liver
  • 60 ml (¼ cup) flour for coating
  • 60 ml (¼ cup) butter
  • 60 ml (¼ cup) olive oil
  • 60 ml (¼ cup) balsamic vinegar
  • 5 ml (1 tsp.) sugar
  • Salt and pepper to taste
  • 1 large red onion, sliced thinly


  • 12 cherry tomatoes halved
  • Chopped parsley (optional)
  • 60 ml (¼ cup) pomegranate (optional)


  1. Chop onion finely and set aside
  2. Dredge veal liver lightly with flour. Shake off any excess flour. Season with salt and pepper.
  3. Melt the butter and olive oil in a large frying pan. Cook liver for 2 minutes on each side for medium doneness (pink in center). Adapt timing according to your preference of doneness. Set aside.
  4. Add 1 tbsp. of butter to the same pan and cook the onion with the sugar over low heat until golden brown. Deglaze with balsamic vinegar for about 1 minute.
  5. Plate liver and top with onion mixture.
  6. Sprinkle with parsley, pomegranate and halved cherry tomatoes. Serve with mashed potatoes, and seasonal vegetables.

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