Summary

Ingredients

• 750 g onion (s)
• 3 tablespoon olive oil
• 3 tablespoon butter
• 1 bunch parsley
• 2 cloves garlic
• 125 ml white wine
• 250 ml meat broth
• 500 g veal liver
• 2 dashes Worcester sauce
• 2 tablespoon crème fraîche
• Salt and pepper, white
• Cayenne pepper

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Instructions

1. Peel the onions and cut into rings.
2. 2 tablespoon. Heat the oil and half of the butter in a pan and fry the onions until they are light yellow. Fry the chopped parsley and crushed garlic briefly and deglaze with half of the wine. Pour in the broth and season everything. Cover and simmer for about 15 minutes, then stir in the creme fraiche and reduce a little.
3. Cut the liver into fine strips and fry in the remaining fat. Add to the onions, deglaze the frying stock with the rest of the wine, reduce a little and mix with the onions. Season to taste with the spices.