Heat tbsp of the olive oil with the canola oil in a wide pot and fry the onion over low heat 20 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
Remove all the onion from the pot and set aside.
To assemble
3
Add the rest of the olive oil to the pot and fry the liver over high heat 2–3 minutes per side, until browned.
StoveWide, shallow pot
4
Sprinkle the cumin, paprika, salt and black pepper over the liver and stir.
5
Add the vinegar and cook 1 minute more, stirring.
Stove
6
Return the caramelized onion to the pot and stir.
Stove
7
Serve immediately with mashed potatoes, sprinkled with the parsley.
337calories
26 gprotein
10 gcarbs
20 gfat
● protein 32%● carbs 12%● fat 56%
Per serving (212 g), of 4 servings
For the Caramelized Onion · To assemble ·
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
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