Liver And Onion Tart Recipes

LIVER AND ONIONS

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

OLD-FASHIONED LIVER AND ONIONS RECIPE

Steps:

• Slice the onions to no more than a quarter-inch thick.
• Heat two tablespoons of the butter and one tablespoon of the olive oil in a large sauté pan at medium-high heat.
• Once the butter is melted, add the onions, one teaspoon of the salt, and one-half a teaspoon of the pepper, and sauté until the onions have caramelized to a light brown color (around 8 minutes).
• Combine the flour, the rest of the salt, the rest of the pepper, and the dried sage in a bowl big enough to accommodate your liver slices.
• Dip both sides of each slice of liver into the seasoned flour, thoroughly coating each piece.
• Heat one tablespoon of the butter and another tablespoon of olive oil over medium-high heat.
• When the butter has melted and the oil is shimmering, add two slices of the liver and sauté for 1 1/2 to 2 minutes per side. Set aside and repeat with the other two slices of liver.
• With the pan still hot and the flame still set to medium-high, add the chicken stock or broth, the lemon juice, and the parsley to the pan, and stir to combine.
• Add the caramelized onions, and stir everything together to deglaze the pan.
• Divide onto four plates, and serve each with a lemon wedge, balsamic vinegar (if using) and a sprig of parsley.

LIVER AND ONION TART

Steps:

• First get the oven on at 350°.
• Decide what flan/tart dish you want to use and roll out your pastry accordingly, cover the dish and work into the corners cut off the excess and blind bake for about 12-15 minutes - just until the pastry is no longer raw.
• In the meantime flash fry the liver after you've cut the liver into small pieces (I also like to soak the liver in some milk before and then drain and sift in some flour seasoned with some fresh black pepper and salt) - the liver should be just lightly seared.
• Once the liver has been seared set aside and cover - by the way I like to use half butter and half olive oil but the oil is whatever you prefer to use.
• Toss the onion in a bowl with a little oil and salt and pepper to break up the onion and coat it - this makes the onion frying process quicker.
• Fry the onion until just brown - not burnt - then set aside on some kitchen paper.
• In a bowl whisk the eggs and add the milk enough to make a quiche/custard mixture season with salt and pepper.
• Pastry should be done - take it out of the oven and turn the oven up to 375°.
• Some like to let the pastry cool but I find it makes little difference.
• Add the liver to evenly distribute around the flan.
• Do the same with the onion.
• Add the egg and milk mixture but don't overfill.
• Bake in the oven for 25 - 35 minutes depending on your oven - the mixture should not move when you jiggle the flan.
• When done - take out and either serve straight away or cool and serve cold - I enjoy both.
• If you need to serve it with a sauce or something I think a Cumberland sauce would work well.
• Goes well with some nice red wine.

BEST SOUTHERN LIVER AND ONIONS RECIPE

Steps:

• Cut liver into thin slices
• Cover slices of liver with real salt, let sit in refrigerator for 15 mins
• Rinse liver slices with cold filtered water and place in a medium bowl.
• Cover liver with whole milk or an ACV mixture of 1:1 apple cider vinegar and filtered water.
• Let it soak for 2 hours in refrigerator.
• Slice onions into rings.
• After the liver has finished soaking: Melt 2 tablespoons of butter in a 10 in cast iron or nonstick large skillet over medium heat.
• Separate onion rings and cook onions in the butter until they are soft, around 4-6 mins.
• Remove sautéed onions (leave onions in skillet if you want caramelized onions) keep skillet warm.
• Season the flour with salt and pepper and put it in a shallow pan.
• Drain milk or ACV mixture from the liver
• Coat both sides of the liver slices in the flour mixture.
• Reheat the skillet on medium-high heat and melt the coconut oil.
• Place the coated liver slices in the hot skillet and cook until nice and brown on the bottom around 2-3 mins.
• Turnover and repeat.
• Return the onions to the skillet and reduce heat to medium.
• Once the meat is done. Remove the liver and onions from the skillet to your serving platter.
• Follow steps 1 - 14 above
• Use the leftover flour to make gravy in the oil and butter in the skillet.
• Place the liver and onions into the gravy and cover with the cast iron lid or aluminum foil.
• Bake at 300 degrees for 2 hours or until falls apart when pressed with a fork.
• You could also use your Instant Pot or slow cooker. Place the gravy, liver, and onions in your Instant Pot on Slow Cooker for 6-8 hours.
• Sprinkle top with crumbled crisply cooked bacon.
• Serve with your favorite side dishes.

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART

Steps:

• Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
• For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

LIVER AND ONIONS

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
• Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.

SIMPLY THE BEST BEEF LIVER AND ONION CASSEROLE

Steps:

• In a large non-stick skillet, fry bacon until crisp; remove bacon.
• Cut liver into serving size pieces and dredge in flour.
• Lightly brown liver on each side in bacon fat.
• Arrange 1/2 cup french fried onions in the bottom of a greased 1 1/2 quart baking dish.
• Top with liver.
• Preheat oven to 350 degrees.
• Thoroughly combine the soups and all except for 1/4 cup of the remaining french fried onions.
• Pour over the liver.
• Crumble the bacon. Sprinkle over the soup mixture.
• Cover and bake for 30 minutes.
• Top with remaining 1/4 cup french fried onions and bake uncovered 5 minutes longer.