Calf's liver with port wine onions

Name: Calf's liver with port wine onions
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4–5 red onions; 4 TABLESPOONS Oil; 7-10 Tbsp salt, black pepper; 1 TABLESPOON Honey; 175 ml red port wine; 4-6 Tbsp Balsamic vinegar; 8 (approx. 600 g) small slices; 7-10 Tbsp Calf's liver; 3 Stem(s) Sage; 6 TABLESPOONS Flour; 1-2 TABLESPOONS Butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4–5 red onions
4 TABLESPOONS Oil
7-10 Tbsp salt, black pepper
1 TABLESPOON Honey
175 ml red port wine
4-6 Tbsp Balsamic vinegar
8 (approx. 600 g) small slices
7-10 Tbsp Calf's liver
3 Stem(s) Sage
6 TABLESPOONS Flour
1-2 TABLESPOONS Butter

Directions

1
Peel onions and cut them into not too thin rings. Heat 2 tablespoons of oil in a wide saucepan. Fry the onion rings over medium heat while turning. Season with salt and pepper. Stir in honey, port wine and vinegar.
2
Bring to the boil and simmer at medium heat for about 10 minutes, stirring frequently.
3
In the meantime, rinse liver briefly with cold water and pat dry. Wash sage, shake dry. Pluck the leaves from the stems. Put the flour on a flat plate.
4
Heat 2 tablespoons of oil in a coated frying pan. Season liver with pepper. Turn in flour and tap off excess flour. Then fry in the hot oil at medium to high heat for about 2 minutes on each side.
5
When turning, add butter and sage leaves to the pan. Do not salt the liver until after frying, otherwise it will become hard and dry.
6
Remove liver and sage from the pan and keep warm for a short time. Dissolve frying fat with 1-2 tbsp. water, pour into the onions. Bring to the boil briefly and season to taste. Arrange liver and port wine onions. Serve with baguette or mashed potatoes.