Beef liver with caramelised onions
500 gr beef liver
1/4 cup of olive oil
2 onions cut into thin slices
1/2 cup of dry white wine
1 bay leaf
2 tablespoon of parsley or some fresh chopped thyme
Salt and freshly grated pepper
Cut the liver into thin slices and then into sticks in bite size.
Heat half the oil in a nonstick pan and add the onions until they become translucent. Salt them lightly and add the bay leaf. Leave them for about 10-12’ to soften. Remove them to a platter.
Heat the remaining olive oil. Sprinkle a little flour on the liver and shake gently to leave excess flour. Cook for about 3’. Then again add caramelized onions to the pan and saute, stirring for 1’.
Deglaze with the wine. Sprinkle with chopped parsley and add salt and pepper. Serve with fried potatoes or white rice.