Low Carb Liver and Onions
Liver and onions is a classic dish that either you love or hate. For those that love this dish, this recipe is no exception! Thankfully it is made Low Carb,
How to Make It
Step 1
Trim the onions’ ends and then make a small cut into each of the onion skins and remove the outer skin. Cut the onions into thin rings about ¼” thickness. Push the onion rings to remove them from each other into separate rounds.
Step 2
Place the liver in a bowl with 1 cup of milk (not listed in the ingredients because it is poured off) and one teaspoon of kosher salt. Allow this to sit for 1-2 hours (or as long as you have time for). This will help remove the bitter taste from the liver. Strain the liver from the milk.
Step 3
Heat a large saute pan over medium-high heat until hot. Add 2 tbsp ghee and heat until melted. Tilt the pan to distribute the fat. Add the onion rings and cook for 2-3 minutes or until the onions are softened and lightly browned. Remove the onions to a plate and set aside.
Step 4
Add the remaining tablespoon of butter, allow it to melt, then tilt the pan to distribute the fat. Then add sliced liver and cook until starting to brown all over.
Step 5
Once the liver is halfway cooked, add the onions back into the pan. Finish cooking the liver to your desired doneness.
Ingredients
- Beef Liver – 1 pound
- Coarse Kosher Salt by Morton – 1 tsp
- Ghee – 2 tablespoon
- Onion – 2 small
- Coarse Kosher Salt by Morton – 1 tsp
- Ghee – 2 tablespoon
- Coarse Kosher Salt by Morton – 1 tsp