CONTEST MAIN DISH: The Best Calves Liver & Onions

THE BEST CALVES LIVER AND ONIONS
By BumbleBeeBoogie

The secret to wonderful liver and onions is to use only very fresh calves liver, thinly sliced, cooked fast in a mixture of butter and olive oil, and not over-cooked. The onions should be top quality for successful caramelizing over low heat for several minutes. You can't rush the caramelizing process, so allow enough time to do them right.

2 medium onions, peeled and thinly sliced for each serving
3 tablespoons butter
2 tablespoons olive oil (to prevent the butter from burning)
calves liver sliced no more than 1/4-inch thick (2 slices 1/3 pound) for each serving)
1/2 cup flour in a pie pan for coating the liver slices
1/4 teaspoon salt
freshly ground black pepper to taste
1/2 cup red wine

In a large skillet over medium-low heat, add a generous film of the butter and olive oil. Add the sliced onions in a shallow layer. Cook until the onions become soft and translucent and caramelize to a golden brown, about 15 to 20 minutes, stirring occasionally to prevent burning. Remove from heat and set aside in a covered pan.

Add more butter and olive oil to the skillet. Add the salt and pepper to the flour and mix well. Dry the calves liver slices with paper towels and dip them in the flour, shaking off the excess flour.

Add the liver to the skillet, a slice at a time. Cook the liver about 2 minutes on each side, cutting into the liver to check that it is pink in the center with an outer rim that is richly brown. Don't over-cook the liver.

When the liver is done, arrange the liver and onions on a heated platter.

Add the red wine to the skillet in which the liver and onions cooked, stirring to release the bits of meat from the bottom. Boil until reduced by half. Pour the reduced wine over the liver and onions and serve hot.