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Minnesota Cooking: Fried Liver and Caramelized Onions
Liver and Onions
First of all, the reason why you eat onions with liver is because the human body cannot digest liver without having Vitamin C involved. So, another words, if you are not an onion person, I believe you can drink orange juice with your meal, and you'll be able to digest it, as well.
Drinking orange juice with liver doesn't sound very appetizing to me. I'll stick to the onions.
My liver is cut into strips and coated with Fry Magic. The pan has some canola oil and five pats of butter melted in it. I put a slice of onion in the oil and butter until the butter was melted, then I added the remainder of the onion slices. It keeps the oil busy so it doesn't start to smoke, and, the onions create a bit of moisture, so adding them after the butter is melted is a good idea.
The onions are coated with oil and butter and allowed to get very limp and slightly tan. Then, you slide them to the side and add your coated liver to the oil. Fry the liver for a few minutes until you can see gray part way up the side. Flip; the liver over, and then, move the onions over on top of the liver pieces.
Continue to cook the liver until it's 160 degrees when you poke it with a thermometer.
An interesting note: my onion was 200 degrees when I added the liver.
- heat oil, medium heat, add butter pats and one piece of onion. When butter is melted, add rest of onion. Wait until onions are limp and slightly tan. At that point, make room for your liver.
- Coat liver with Fry Magic. Place in pan. Let cook for a few minutes until the sides start to show browning on the bottom. Flip liver over and move the onions to the top of the liver. Continue cooking until the liver reaches 160 degrees. The liver should be evenly gray with no red.
- 5 pieces liver, cut into 1/4 inch thick strips
- 1 onion, sliced
- 1/4 cup canola oil
- 1 pats or 1/4 cup butter
- 2 cups Fry Magic