Calf Liver with Caramelized Onion and Wine

👨‍🍳 Method

For the Caramelized Onion

1. 1
   Heat tbsp of the olive oil and 1 tbsp of the butter in a wide pot and fry the onion over low heat 25–30 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
   Add the wine and cook 5 more minutes, stirring, until the liquid reduces and thickens.

   Stove
3. 3
   Remove all the onion from the pot and set aside.

To assemble

1. 4
   Coat slice the liver in flour and shake off the excess.
2. 5
   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
3. 6
   Sprinkle the thyme, salt and black pepper over the liver and stir.
4. 7
   Return the caramelized onion to the pot and stir.

   Stove
5. 8
   Serve immediately.