Liver and Caramelized Onions

Liver and Onions
Liver and Onions
  • 1 lb. grass-fed beef liver
  • 1/4 cup olive oil
  • 3-4 cloves garlic, minced
  • 1 tsp. rosemary
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. sea salt (or to taste)
  • 1 large onion, thinly sliced
  1. Place liver in glass dish and top with olive oil, salt, garlic and all herbs. Set aside to marinate.
  2. Saute onion over low heat in olive oil for about 20 minutes. Keep an eye on the onions to avoid burning!
  3. While onions finish caramelizing, place marinated liver in cast iron pan and saute until browned on both sides and cooked through.
  4. Place liver on plate and top with caramelized onions.
  5. Enjoy with your favorite vegetables!