Calves' liver with onion sauce

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 301 Kcal, 26g Protein, 12g Carbohydrates, 15g Fat


  • Liver
  • 500 g veal liver strips
  • 2 tbsp olive oil
  • Onions
  • 400 g onions, sliced
  • 1 dl white wine
  • 1 dl beef bouillon
  • 0.5 tsp salt
  • a little pepper
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 tbsp butter, cold, cut into pieces

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  • Liver

    Heat the oil in a frying pan. Fry the liver in batches for approx. 1 min. per batch, remove from the pan, keep warm.
  • Onions

    Reduce the heat, sauté the onions in the same pan for approx. 2 mins. Pour in the wine and stock, simmer the onions for approx. 10 mins. until soft. Season the liver, add the parsley and butter, serve immediately.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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