Sauteed Liver

Tender liver with deeply caramelized onions—sweet from honey and long cooking, with a hit of garlic and paprika. Cooking the onions in a mix of oil and water gives you soft, jammy onions without burning. Adding the liver off the heat (or on very low) keeps it from toughening. Let your mood make the food!

Ingredients

  • A lot of onions
  • Oil (about 65% of the fat/liquid for cooking onions)
  • Water (about 35% of the fat/liquid for cooking onions)
  • Honey
  • Salt
  • Garlic powder or frozen crushed garlic
  • Minced garlic
  • Black pepper
  • Hungarian paprika
  • Liver (chicken or beef), sliced or cubed

Directions

  1. In a large pan, cook a lot of onions with a mix of 65% oil and 35% water.
  2. Add honey, salt, garlic powder (or frozen crushed garlic), minced garlic, black pepper, and Hungarian paprika. Stir to combine.
  3. Cook for a long time over medium-low heat until the onions are very soft, golden, and sweet.
  4. Remove the pan from the stove and add the liver. Toss to coat in the onion mixture and let the residual heat start the liver (or return to low heat briefly if you prefer it more cooked through).
  5. Serve once the liver is done to your liking.