Juicy calves' liver and sticky caramelised onions make a dynamic duo in this classic recipe.


  • 3 large mild onions

  • olive oil

  • a little granulated sugar

  • 700g calf’s liver, thinly sliced

  • plain flour

  • seasoning

  • 40g butter

  • For the gravy

  • 20g butter

  • 20g plain flour

  • 450ml beef stock

  • 1 ½ tsp soy sauce

  • 1 ½ tbsp balsamic vinegar

  • a little gravy browning


  • 1.

    Peel and thickly slice the onions into rounds 1 cm thick and arrange on a well-greased baking sheet. Brush the onion slices with olive oil and a little sugar to caramelise. Cook in preheated oven for about 30 minutes at 220 degrees Celsius, turning and seasoning half-way through.

  • 2.

    Meanwhile, heat a non-stick frying pan until very hot, adding the butter. Toss the liver in seasoned flour, add to the pan and cook over a high heat for 1-2 minutes on each side until browned all over and just done in the middle. Lift out the liver and keep warm.

  • 3.

    To make the gravy, melt the butter in a small pan, blend in the flour then add the stock and bring to the boil. Add the soy sauce, balsamic vinegar, gravy browning and seasoning.

  • 4.

    Serve the liver with the caramelised onion rings, balsamic gravy and creamy mustard mash.

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