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Liver And Balsamic Onions

offal

1 pound calves' or beef liver
1/2 cup milk
1/4 cup all-purpose flour
1/2 teaspoon herbes de Provence or dried thyme
2 tablespoons olive oil
----Balsamic Onions----
2 teaspoons olive oil
2 large sweet onions; thinly sliced
1 teaspoon granulated sugar
1/2 teaspoon (each) salt and pepper
2 tablespoons balsamic vinegar

Balsamic Onions: In large nonstick skillet, heat oil over medium-high heat; cook onions, sugar, salt and pepper, stirring occasionally, for 15 minutes or until softened and deep golden brown. Remove from heat; stir in balsamic vinegar. Transfer to platter; keep warm. Meanwhile, peel any membrane from liver and trim any blood vessels. Place in bowl with milk; let stand for 10 minutes. In shallow dish, combine flour and herbes de Provence. In same skillet, heat oil over medium high heat. Dredge liver in flour mixture to coat; shake off excess and place in skillet. Cook for about 2 minutes or until underside is browned. Turn and cook for about 2 minutes longer or until browned on outside and slightly pink inside. Serve over onions. Tips: Look for shiny, smooth fiver and check the best-before date on the package to ensure the freshest product. .Sweet onions have many different names, such as Spanish or Vidalia. You can use cooking onions if sweet onions are not available.

Contributor: Canadian Living Magazine, June, 2000

Yield: 4 servings

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