Liver and Onions
Smothered with caramelized onions, this beef liver is delicious and good for you too! Just be sure not to overcook it.
butter, divided
4
tablespoons
onion, diced
1
medium
white sugar
2
teaspoons
calves' livers
1
pound
all-purpose flour
¼
cup
salt and pepper to taste
 Gather the ingredients.
  Melt 3 tablespoons butter in a medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in sugar, reduce the heat to low, and continue to cook and stir until onion is very tender and brown, about 25 to 30 minutes; transfer onions into a small bowl and reserve skillet.
  While the onions are cooking, rinse liver and remove the thin outer membrane. Slice liver into 1/4- to 1/2-inch-thick slices.
  Dredge liver in flour.
  Heat remaining 1 tablespoon butter in the same skillet over medium heat. Add liver and cook until browned, 1 to 1 1/2 minutes per side.
  Serve liver smothered with caramelized onions.
