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Calf's Liver with Onions

4 cups thinly-sliced onions
14 cup butter
2 tablespoons olive oil
1 12 lbs calf liver, sliced thin and cut into 1 1/2 inch pieces
12 cup dry white wine
1 lemon, juice of


In a large skillet, cook the onions in 2 tblsps of the butter over moderate heat, stirring, for 20 minutes or until soft and golden-brown, and transfer with a slotted spoon to a plate. Add the remaining butter and oil to the skillet, heat over high heat until very hot and saute the liver in batches (liver should be patted dry), separating the pieces with a fork, for 1-2 minutes or until the liver is browned lightly outside but still pink within. Stir in the wine and lemon juice and reduce the pan juices until thickened slightly. Stir in the onions and season. Serve immediately.

Source: www.food.com