Liver and Caramelized Onions

2012-01-29

Primal

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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In a cast iron skillet, fry the bacon on medium heat and set it aside. Leave the bacon grease in the skillet, and reduce the heat to med/low. Let the bacon drain on some paper towels, then chop it into pretty big chunks.

Add 1 tbsp of clarified butter to the bacon grease, and allow it to heat up. Add the sliced onion, stirring every few minutes. Allow the onions to brown, stirring often, until they are reduced and caramelized. This process takes a while, around 30-45 minutes. Turn the heat to low if the onions start to burn. When you’re done you should have a beautiful mound of caramelized onions. Set them aside, and let’s cook up some liver.

Gently rinse the liver in cold water, then pat dry with paper towels. Cut the liver pieces in half. Season each side with the salt and pepper.

Add the coconut oil and the rest of the clarified butter to the skillet, and bring the heat up to med/high. Let it heat for a few minutes, but don’t let the butter burn. Sauté the liver for two to three minutes, then flip the pieces and sauté for another two minutes. If the liver tries to curl, pin it down with some tongs. The liver is ready when it is slightly springy to the touch, and should be slightly pink in the middle.

Smother the liver with the onions, then the bacon. Serve immediately.

Ingredients

  • 1 lb beef liver
  • 1 large onion, sliced
  • 4 strips of uncured, nitrate-free bacon
  • 2 tbsp clarified butter (ghee)
  • 1 tbsp coconut oil
  • 1 tsp each salt and black pepper

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Recipe Comments

Comments (2)

  1. posted by alxndrlpz on July 23, 2013

    Thank you for sharing this recipe. The combination of the sweetness of the caramelized onions, the saltiness of the bacon and the mineraliness of the liver all came together beautifully. I wouldn’t eat it everyday because it’s a strong flavor I’d have to be in the mood for, but I would most definitely make this dish again. Excellent dish.

  2. posted by Rick949 on October 6, 2013

    Probably the best liver dish one can make. If you don’t like the taste of liver but want to include this in your diet this is an excellent solution. The onions are super sweet, the bacon is just awesome and the liver flavor gets masked well.

    If you do like the taste of liver and have never made it like this, prepare yourself for a super treat.

    I would recommend cooking both sides for 2 mins max, perhaps my heat was up too high or maybe I cooked it slightly too long but some of my pieces got tough. But it was still damn good nonetheless! Thanks for posting this recipe

    My caveman rating: 5 out of 5 stones!

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