Ingredients
1 lb beef liver, thawed (remove as much membrane as possible)
2 medium sweet onions (preferably Vidalia)
1/2 cup flour
1 1/2 tablespoons paprika
1/4 cup butter
1/4 cup cooking oil
salt and pepper
Method
Sources
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Boston bakery recipes — sticky buns, cookies, cakes, savory pastry
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Preheat your oven to 425 (375 if convection oven). Cover a large baking sheet with foil. Spread the cooking oil to cover the bottom of pan. Sprinkle the liver with salt and pepper. Mix the paprika into the flour. Dredge the liver slices thoroughly in the flour mixture. Layer the flour-coated slices on the baking sheet, being careful not to overlap the slices. Drizzle some oil over the tops of the liver until no flour is showing. You may have to gently press down with your fingers to make sure the oil and flour is incorporated. Bake in the preheated oven for 8-10 minutes, being careful not to overcook. Lightly salt the liver when removed from oven. In a large skillet, melt the half stick of butter. Slice the onions in 1/2 inch slices and cook over medium heat until soft almost caramelized. Serve the liver, covering with a generous helping of onions. Enjoy!