Calf’s Liver Lyonnaise

° Serves 4

I like calf’s liver cooked medium-rare; if you like yours cooked more or less, adjust the cooking time accordingly. When a dish is termed “Lyonnaise,” it means it contains sautéed onions. Here I add vinegar, which lends an acidity that works well with liver. Potatoes, pasta, or a rice dish would go well with the liver.

• 2 large onions (about 12 ounces total), peeled and sliced thin (about 4 cups)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 slices calf’s liver (6 ounces each and about ½ inch thick)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon chopped chives, for garnish

Place the onions in a skillet, add 1 cup water, bring to a boil, and cook, covered, for 7 to 8 minutes, until most of the water is gone and the onions are soft. Set aside.

Divide the butter and olive oil between two large skillets and place the skillets over medium to high heat. Sprinkle the liver with ½ teaspoon of the salt and ¼ teaspoon of the pepper. When the butter and oil are hot, place the liver in the skillets and sauté for about 1 minute on each side. Transfer the liver to a platter and keep warm in a 140-degree oven.

Combine the drippings from both skillets in one of the skillets. Add the onions to the skillet, stir thoroughly, and sauté for 30 seconds. Mix in the vinegar, water, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook over high heat for 1 minute.

Arrange the liver on warm plates, spoon the onion mixture around, sprinkle with the chives, and serve.

You can make the liver at the last minute, since it takes only about 2 minutes to cook.