Beef Liver with Caramelized Onion

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Ahead of time, Soak the liver 30 minutes in cold milk, to draw out the blood. Drain and pat dry well with paper towels.

   ⚙ SoakingBowl

   💡Wet liver steams in the pan instead of searing: pat each slice dry with paper towels before frying.
2. 2
   Heat 2 tbsp of the oil in a wide pot and fry the onion over medium heat about 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.
3. 3
   Add the garlic and cook another minute, stirring.

   Stove
4. 4
   Remove all the onion from the pot and set aside.

To assemble

1. 5
   Add the rest of the oil to the pot and fry the liver over high heat 2–3 minutes per side, until browned.

   StoveWide, shallow pot
2. 6
   Sprinkle the cumin, salt and black pepper over the liver and stir.
3. 7
   Add the vinegar and cook 1 minute more, stirring.

   Stove
4. 8
   Return the caramelized onion to the pot and stir.

   Stove
5. 9
   Serve immediately, sprinkled with the parsley.