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Loading...A hallmark of Venetian home cooking, this simple dish relies on sweet, slow-cooked onions and tender calf's liver finished with a splash of white wine. The key is patience with the onions and restraint with the liver, which should remain just barely pink inside.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 12 gCarbs
- 2 gFiber
- 6 gSugar
- 33 gProtein
- 480 mgSodium
- 380 mgPotassium
- 45 mgCalcium
- 8 mgIron
- 9 mgVitamin C
- 5500 mcgVitamin A
Ingredients
For the caramelized onions
- 2 large yellow onions (about 1.5 lb), halved and thinly sliced
- 4 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 1/2 tsp fine sea salt
- 1 tsp granulated sugar
For the liver and sauce
- 1.5 lb calf's liver, sliced 1/4 inch thick and patted dry
- 1/2 cup dry white wine, such as Pinot Grigio
- 2 tbsp unsalted butter
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Directions
- Heat 4 tablespoons of butter with the olive oil in a large skillet over medium-low heat. Add the sliced onions and salt and stir to coat evenly.
- Cook the onions slowly for 25 to 30 minutes, stirring every few minutes, until they are deeply golden, very soft, and reduced to a silky mass. Stir in the sugar during the final 5 minutes to deepen the color.
- While the onions cook, season the liver generously on both sides with salt and pepper. Let it sit at room temperature for 10 minutes.
- Transfer the onions to a bowl and wipe the skillet clean. Return it to the stove over medium-high heat and add the remaining 2 tablespoons of butter.
- Sear the liver slices in a single layer for about 90 seconds per side, working in batches if needed, so the outside is lightly browned while the centers stay faintly pink. Transfer to a plate.
- Pour the white wine into the hot skillet, scraping up any browned bits with a wooden spoon. Let it bubble and reduce by half, about 2 minutes.
- Return the liver and any juices to the pan along with the caramelized onions. Gently toss for 30 to 60 seconds until everything is warmed through and coated in the glossy sauce.
- Off the heat, scatter the parsley over the top and serve immediately, traditionally alongside creamy soft polenta or crusty bread.
Cook’s Notes
- Use calf's liver for the mild, delicate flavor traditional to Venice; beef liver is much stronger and benefits from a 1-hour soak in milk before cooking.
- Slice the liver thinly and pat it very dry so it sears quickly without steaming in its own moisture.
- Do not overcook the liver: it should rest just seconds off the heat and remain slightly rosy inside for the silkiest texture.
- Cook the onions low and slow; this is the soul of the dish and cannot be rushed.
- A squeeze of lemon at the end is optional but brightens the richness if desired.
