I don’t ever recall a time in my life that I did not like liver and onions. My earliest recollection of eating liver and onions was when I was about 10 years old. My uncle Mike cooked it for me and I have a very vivid memory of watching him cook. Some people prefer liver with brown gravy, I prefer it with just onions. I’d almost rather have liver and onions over a good steak, almost!
- 8 ounces calf liver (2 pieces)
- 1/2 cup butter
- 2 white onions, peeled and sliced
- 1/2 teaspoon black pepper
In a large skillet, melt the butter on medium heat.
Add onions and toss to coat.
Reduce heat to low-medium heat.
Cook onions until they start to caramelize, about 20 minutes, tossing frequently.
When onions are done push them off to one side.
Increase heat to medium-high.
Add liver pieces to the pan and sprinkle with pepper.
Grill liver, turning once until no longer pink.
Top each liver piece with a heaping pile of the onions.