Liver with Honey Onions

Liver with Honey Onions

Metric Ingredient Imperial 30 ml butter 2 tbsp 2 large cooking onions, thinly sliced 2 30 ml balsamic vinegar 2 tbsp 15 ml honey 1 tbsp 40 ml olive oil 3 tbsp 575 g calf's liver, cut into thick slices 1 1/4 lb 75 ml all purpose flour 1/3 cup

In a large skillet; melt butter over medium-high heat.  Add onions and cook, stirring occasionally, for 5 minutes.  Cover and reduce heat to low.  Cook, stirring occasionally, about 20 minutes or until soft and golden brown.  Stir in vinegar and honey.  Cook, uncovered, stirring often, for 10 minutes or until onions are tender and liquid is reduced to a glaze.  Season with salt and pepper.  Remove onions to platter and keep warm. Wipe out skillet with paper towel.  Add olive oil and heat over medium-high heat until very hot.  Season liver with salt and pepper to taste.  Dip in flour, pat off excess and add slices to skillet without crowding.  Cook for 2 to 3 minutes or until underside is browned and crisp.  Turn and brown other side for 2 to 3 minutes more.  Liver will be slightly pink in centre.  Serve with warm onions.  Servings: 4

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