Ingredients:

  • 1.5 lbs (680g) beef liver, sliced about 1/4 inch thick
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1/4 teaspoon (1.25g) garlic powder
  • 1/4 teaspoon (1.25g) onion powder
  • 4 tablespoons (60ml) olive oil, divided
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons (30g) unsalted butter
  • 1/2 cup (120ml) beef broth
  • 1/4 cup (60ml) balsamic vinegar
  • 1 tablespoon (15ml) brown sugar

Instructions:

  1. Slice the liver if needed. Combine flour, salt, pepper, garlic powder, and onion powder in a shallow dish. Dredge liver slices in the flour mixture, shaking off excess.
  2. Heat 2 tablespoons of olive oil and butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until softened and caramelized (about 15-20 minutes). Remove onions from the skillet and set aside.
  3. Add remaining 2 tablespoons olive oil to the skillet and heat over medium-high heat. Add liver slices in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until browned but still slightly pink inside (don't overcook!). Remove liver from the skillet and set aside.
  4. Pour beef broth into the skillet and scrape up any browned bits from the bottom. Add balsamic vinegar and brown sugar. Bring to a simmer and cook until the sauce reduces and thickens slightly (about 5 minutes).
  5. Return the caramelized onions and liver to the skillet with the balsamic glaze. Toss gently to coat. Serve immediately. This classic liver and onions recipe is best served hot.