Veal liver with caramelized onions
Grain Fed veal, Milk Fed Veal
Veal Liver
20min
Preparation
15min
Cooking
4
Portions
Ingredients
- 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
Garnish
- 12 cherry tomatoes halved
- Chopped parsley (optional)
- 60 ml (¼ cup) pomegranate (optional)
Preparation
- Chop onion finely and set aside
- Dredge veal liver lightly with flour. Shake off any excess flour. Season with salt and pepper.
- 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.
- 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.
- Plate liver and top with onion mixture.
- Sprinkle with parsley, pomegranate and halved cherry tomatoes. Serve with mashed potatoes, and seasonal vegetables.