Veal Liver with Caramelised Red Onions and Balsamic Jus
Veal Liver with Caramelised Red Onions and Balsamic Jus
Plantin Kaviari
4
30 minutes
30 minutes
French
Main Course
Intermediate
This veal liver with caramelized onions pairs tender, blush-pink slices of pan-seared veal liver with soft red onions and a glossy balsamic reduction. Butter, chicken stock and Alexis Muñoz Black Olive Oil give the sauce depth and balance, bringing sweet, savoury and gently acidic notes to this classic French bistro dish.
Ingredients
- 4 veal Liver slices
- 1 red onion, thinly sliced
- 45 g unsalted butter
- 2 tbsp black fruity extra virgin olive oil
- 2 tbsp sugar
- 100 ml balsamic vinegar
- 120 ml chicken stock
- Salt and freshly ground pepper
- 600 g Baby Ratte Potatoes, optional, to serve on the side
Directions
Prep and season the liver:
Pat the veal liver slices completely dry with kitchen paper to encourage even browning. Season both sides with fine sea salt and freshly ground black pepper just before cooking.Pan-sear the liver:
Heat some of the butter with the Black Olive Oil in a large heavy frying pan over medium-high heat. When the fat is hot and foaming, add the veal liver slices and sear until browned on both sides and cooked to the desired doneness, adjusting for their thickness. Transfer to a warm serving platter and cover loosely with foil to rest.Cook the red onions:
Reduce the heat to medium and add more butter to the same pan. Add the sliced red onions and cook, stirring regularly, until softened and lightly caramelised, scraping up the caramelised cooking juices from the base of the pan.Caramelize and deglaze:
Sprinkle the sugar over the onions and cook until lightly caramelised. Add the balsamic vinegar and allow it to reduce until syrupy and concentrated.Finish the balsamic jus:
Add the chicken stock and simmer until the sauce has reduced slightly and the flavours are concentrated. Remove from the heat, then whisk in the remaining cold butter a few pieces at a time until the sauce is glossy and lightly emulsified.Glaze and serve:
Arrange the rested veal liver slices on warm plates. Spoon the caramelised red onions and balsamic jus over and around the liver, then serve immediately.
