• Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.
  4 slices Beef Liver, 1 Cup milk
• While the liver is soaking, start caramelized the onions.
• Slice the onions in ¼ inch slices. Heat 3 tablespoons butter to the point of foaming in a cast iron or large skillet.
  6 Tablespoon Butter
• Add the onions in a single layer and drop the heat to low. Do not disturb the onions for 15 minutes.
  2 large onions
• Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
• Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
• Remove the milk soaked liver from the milk bath and pat it dry with paper towels.
• Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
  ½ Cup Flour, All Purpose
• Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
• Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 3 minutes per side.
• Remove from the frying pan and serve with the caramelized onions.

Sous Vide Liver And Onions

• Start by rinsing the liver and soaking in milk.
• Soak the liver in milk for one hour in the refrigerator.
• After soaking the liver, remove it from the milk bath and place it in a sous vide bag.
• Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel. Cook for 30 minutes.
• While the lover cooks, start carmalizing the onions.
• Slice the onions in ¼ inch slices.
• Heat 3 tablespoons of butter to the point of foaming in a cast iron skillet or heavy bottom pan. Add the onions in a single layer and drop the heat to low.
• Do not disturb the onions for 15 minutes.
• Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
• Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
• Remove the liver and pat it dry with paper towels.
• Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
• Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
• Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 1 minute per side.
• Remove from the frying pan and serve with the caramelized onions.