Ingredients:

  • 1.5 lbs (680g) Beef Liver, sliced about ¼ inch thick
  • 1 cup (240ml) Milk (whole or 2%)
  • 2 tbsp (30ml) Apple Cider Vinegar
  • 2 tbsp (30ml) Olive Oil
  • 4 large Yellow Onions, thinly sliced
  • 2 tbsp (30g) Unsalted Butter
  • 1 tbsp (15ml) Brown Sugar (packed)
  • 1/4 cup (60ml) Beef Broth
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Worcestershire Sauce
  • 1/4 cup (30g) All-Purpose Flour
  • 1 tsp (5g) Dried Thyme
  • Salt and freshly ground Black Pepper, to taste
  • Optional: Fresh Parsley, chopped, for garnish

Instructions:

  1. Soak the liver in milk and apple cider vinegar for at least 30 minutes (or up to 2 hours) in the refrigerator. Drain and pat dry. Season with salt, pepper, and thyme.
  2. Heat olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 30-40 minutes, or until deeply golden brown and very soft. Stir in brown sugar and cook for another 5 minutes. Add beef broth to deglaze the pan. Stir in the minced garlic and Worcestershire sauce. Season with salt and pepper to taste. Set aside.
  3. Dredge the liver slices in flour, shaking off any excess. Heat olive oil in the same skillet over medium-high heat. Cook the liver for 2-3 minutes per side, or until browned on the outside and slightly pink in the middle. Remove and set aside.
  4. Return the caramelized onions to the skillet. Nestle the cooked liver slices into the caramelized onions. Heat through for a minute or two. Garnish with fresh parsley (optional) and serve immediately.