Beef Liver with Caramelized Onion and Balsamic Vinegar – Dairy-free version

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Heat the oil and canola oil in a wide pot and fry the onion over medium-low heat 25 minutes, stirring, until it is deep brown.

   StoveWide, shallow pot

   💡Onion caramelizes with patience: over medium heat it reaches deep brown in about half an hour, over low heat it takes close to an hour, and over high heat it burns at the edges before it softens. A pinch of salt at the start draws out its liquid, and when it starts to stick, add a tablespoon of water and scrape the bottom.
2. 2
   Remove all the onion from the pot and set aside.

To assemble

1. 3
   Add slice the liver over high heat and fry 2–3 minutes per side. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
2. 4
   Sprinkle the cumin, paprika, salt and black pepper over the liver and stir.
3. 5
   Add the vinegar and stir.

   Stove
4. 6
   Return the caramelized onion to the pot and stir.

   Stove
5. 7
   Serve immediately with bread, sprinkled with the parsley.