Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour
- 1 / 2kg. liver
- 1 onion
- Olive oil
- 1 jet of wine (red, in my case, but it is usually white)
- 1/2 cup of broth
- Salt and pepper
- In a frying pan, heat a generous amount of olive oil and sauté the onion, cut into slices or in (feather? I can't recall the name of the cut (half a slice). To soften them, sprinkle with salt. Over medium heat, they are sautéed until soft but not completely transparent.
- We make a hole in the center of the hot pan and place the liver inside, sealing it until it is golden on both sides. Then we combine it with the onion and cook it for a few minutes more.
- Season with salt, pepper, and parsley. Stir in a good stream of wine (in my case I added red but the recipe usually calls for white wine). Stir with a wooden spoon until the wine's alcohol has evaporated. That is, until there is no longer an obnoxious odor of alcohol in the kitchen.
- Cover with the broth. Cover or nearly cover for 10 minutes, or until almost all of the liquid has evaporated and only a tasty concoction remains. It is critical not to overcook the liver onions because the consistency will be unpleasant if they become dry and dry.
Amount Per Serving Calories 734Total Fat 29gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 16gCholesterol 2253mgSodium 398mgCarbohydrates 7gFiber 0gSugar 1gProtein 99g