Beef Liver and Onions

Instructions

1. Prepare the liver
   If using buttermilk, soak the liver slices in it for at least 1 hour or overnight in the refrigerator (this helps reduce the strong flavor). Pat the liver dry with paper towels. Trim any visible membranes from the edges.
2. Season the flour
   In a shallow dish, mix the flour with garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each slice of liver in the seasoned flour, shaking off excess.
3. Caramelize the onions
   Heat 2 tablespoons butter and the olive oil in a large skillet over medium-low heat. Add sliced onions with a pinch of salt and cook slowly, stirring occasionally, for about 15 minutes until they become soft and golden brown. Remove onions and set aside.
4. Cook the liver
   Increase heat to medium-high and add the remaining tablespoon of butter to the same skillet. When the butter is foaming, add the dredged liver slices (don't overcrowd the pan; cook in batches if necessary). Cook for 1-2 minutes per side until browned but still slightly pink inside. Remove to a plate and cover to keep warm.
5. Make the gravy
   To the same skillet, add the beef broth, Worcestershire sauce, dried thyme, and balsamic vinegar. Bring to a simmer while scraping up any browned bits from the bottom of the pan. Cook for about 3-4 minutes until slightly thickened.
6. Combine and serve
   Return the caramelized onions to the skillet and stir to combine with the gravy. Place the liver slices back into the skillet, nestling them into the onion mixture. Simmer for 1-2 minutes to reheat the liver. Adjust seasoning with salt and pepper if needed.