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Ingredients
- 3 lrg (but not enormous) onions
- 3 Tbsp. extra virgin olive oil
- 2 x thick slices of butter
- 50 gm diced bacon
- 1 Tbsp. flour
- 200 ml meat stock Worcester sauce
- 4 x thin slices of lambs liver
Directions
- Peel the onions and slice them not too thinly.
- Hot the oil and one of the slices of butter in a shallow pan and add in the onions.
- They must cook on a slow heat for about 30 min by that time they should be soft golden brown in colour and caught slightly on the edges.
- Turn up the heat and reduce most of the liquid then add in the bacon.
- Cook for a couple of min till the bacon fat is golden brown then sprinkle with the flour.
- Cook for a few min at a moderate heat stirring from time to time then add in the stock a shake or possibly two of Worcester sauce and salt and black pepper.
- Simmer stirring as the sauce thickens for about 10 min.
- In another pan heat the second piece of butter.
- When it foams and froths add in the liver.
- Cook for a minute at a high heat then turn the liver and cook the other side the process should take barely a minute on either side.
- Serve with the onion gravy.
- The trick to perfect fried onions is having the patience to let them cook slowly. A dash of vinegar at the end will stop them from becoming overly sweet.
- Serves 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 2 servings | |
| Calories 1199 | |
| Calories from Fat 1088 | 91% |
| Total Fat 123.41g | 154% |
| Saturated Fat 64.68g | 259% |
| Trans Fat 0.0g | |
| Cholesterol 260mg | 87% |
| Sodium 868mg | 36% |
| Potassium 379mg | 11% |
| Total Carbs 22.13g | 6% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.66g | 6% |
| Protein 6.49g | 10% |
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