Liver and Onions

Instructions

1. Prepare the liver
   Rinse the liver slices under cold water and pat them dry with paper towels. In a shallow dish, combine the flour, salt, pepper, and paprika. Lightly dredge the liver slices in the seasoned flour, shaking off excess. Set aside on a plate.
2. Caramelize the onions
   In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the sliced onions and cook slowly, stirring occasionally, for about 15 minutes until they're deeply caramelized and golden brown. Add the minced garlic during the last minute of cooking.
3. Transfer and reserve
   Transfer the caramelized onions to a plate and keep warm. Do not clean the skillet as the flavorful remnants will enhance the liver.
4. Cook the liver
   Return the skillet to medium-high heat and add the remaining tablespoon of butter. When the butter is foaming, add the liver slices in a single layer (you may need to cook in batches). Cook for 1-2 minutes per side for medium-rare, or 2-3 minutes per side for more well-done. The liver should be slightly pink inside for the best texture. Transfer to a warm plate.
5. Make the sauce
   With the skillet still on medium-high heat, add the beef broth and balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 2 minutes.
6. Combine and finish
   Return the onions to the skillet and stir to combine with the sauce. Add the chopped sage and gently return the liver to the skillet, coating with the sauce and onions. Heat for 1 minute to warm everything through.
7. Serve
   Plate the liver and top with the caramelized onions and sauce. If using, sprinkle with crumbled bacon. Serve immediately with mashed potatoes or buttered noodles for a traditional accompaniment.