Foie de Veau aux Oignons Caramélisés

Instructions

1. Caramelise the onions: melt half the butter with the olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and sugar. Cook, stirring occasionally, for 20–25 minutes until deeply golden and sweet. Season with salt. Push the onions to the side of the pan.
2. Pat the liver slices dry and season with salt and pepper. Dust lightly with flour, shaking off any excess.
3. Increase heat to medium-high. Move the onions to a bowl and add the remaining butter to the pan. When it foams and begins to brown, add the sage leaves and fry for 30 seconds until crispy. Remove and set aside.
4. Immediately add the liver slices to the hot butter. Fry for 1.5–2 minutes per side — liver should be pink in the centre (overcooking makes it tough and bitter).
5. Remove the liver to a warm plate. Quickly deglaze the pan with balsamic vinegar, letting it bubble for 30 seconds.
6. Return the onions to the pan and toss to coat in the balsamic glaze.
7. Plate the liver topped with the caramelised onions and crispy sage. Serve immediately with mashed potatoes or sautéed spinach.

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