Vaduz Kalbsleber Mit Karamellisierten Zwiebeln (vaduz Veal Liver With Caramelized Onions)

Vaduz Kalbsleber mit karamellisierten Zwiebeln is a classic dish from Liechtensteiner cuisine, featuring tender veal liver topped with sweet caramelized onions.

Vaduz Kalbsleber Mit Karamellisierten Zwiebeln (vaduz Veal Liver With Caramelized Onions)

Ingredients

  • 400g veal liver
  • 2 large onions, thinly sliced
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
  2. Season the veal liver with salt and pepper, then add it to the skillet. Cook for 3-4 minutes on each side until browned and cooked through. Remove from the skillet and keep warm.
  3. In the same skillet, melt the remaining 2 tablespoons of butter and add the sliced onions. Cook over low heat, stirring occasionally, until the onions are soft and golden brown, about 15 minutes.
  4. Top the cooked veal liver with the caramelized onions and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
15g
Carbohydrates
20g

Supplies

Large skillet Spatula Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Vaduz Kalbsleber mit karamellisierten Zwiebeln with a side of roasted potatoes and a crisp green salad.

Tips & tricks

Be careful not to overcook the veal liver, as it can become tough and dry. Keep an eye on the onions while caramelizing to prevent burning.

Cost

$20