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Veal Liver with Caramelized Onions

Prep Time:
20 mins.
Cook Time:
15 mins.


  • 1 pound veal liver 
  • ¼ cup flour for coating
  • 1/4 cup butter
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 large red onion, sliced thinly
  • 12 cherry tomatoes halved
  • Chopped parsley (optional)
  • 1/4 cup pomegranate seeds (optional)


  1. Chop onion finely and set aside.
  2. Dredge veal liver lightly with flour. Shake off any excess flour. Season with salt and pepper.
  3. Melt the butter and olive oil in a large frying pan. Cook liver for 2 minutes on each side for medium doneness (pink in center). Adapt timing according to your preference for doneness. Set aside.
  4. Add 1 tablespoon of butter to the same pan and cook the onion with the sugar over low heat until golden brown. Deglaze with balsamic vinegar for about 1 minute.
  5. Plate liver and top with onion mixture.
  6. Sprinkle with parsley, pomegranate seeds and halved cherry tomatoes.