Liver and Onions…the classic, down home, blue plate, country club bridge players and honky café meal. Disrespected, most times, by being sliced so thin and cooked into a hunk of chalk, ground down between the teeth of many eaters. Loved by some, reviled by others. Here is how to make a convert to the liver and onion cause.
Balsamic Onions –
1 ea red onion, ¼ cup balsamic, 1 tablespoon butter
In a small sauce pan add the butter and the onions. Cook on low until the onions are translucent. About 15 minutes. Add the balsamic and cook until the onions are completely black and all liquid is absorbed into the onions. About 10 minutes, depending on the balsamic vinegar. Reserve and keep warm.
1 can low sodium beef base
¼ cup good red wine
1 sprig rosemary
2 tablespoons roux (50/50 blend of flour and butter)
In a medium sauce pan add all ingredients. Simmer until reduced by half. Stir in the cold roux, a little at a time, until the mix is thick enough to coat the back of a spoon. Reserve and keep warm.
2 - 4oz liver portions
Pepper, fresh cracked
1 tablespoon of oil
Pan liver completely dry with paper towels. In a medium sauté pan add the oil and heat, on medium high, until just simmering waves start to form (just about smoking). Add the liver, carefully to the pan. Brown on one side for 3 minutes, or longer depending on how thick the liver is. Flip and brown again. With a meat thermometer check the internal temperature of the meat, DO NOT cook above 130 degrees. When meat hits 120 degrees remove from the pan and place on a paper towel to rest.
Bring it all home –
On the bottom of a white round plate add 1/8th cup the semi-demi-gloss in a small circle. Add half the balsamic onions to the center. Slice the liver and fan on top of the onions. Serve with a nice red and some grilled vegetables. Bon Appetite!