Foie de veau lyonnaise, sweet sherry glaze

Name: Foie de veau lyonnaise, sweet sherry glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 people
Cuisine: French
Ingredients: For the liver:; 600 g veal liver, in 1.5 cm thick slices; 2 tbsp flour for dredging; 2 tbsp butter; 1 tbsp olive oil; sea salt, black pepper; For the sherry onions:; 4 large onions, cut into fine rings; 2 tbsp butter; 1 tsp sugar; 80 ml sherry (Amontillado or Oloroso); 1 tbsp sherry vinegar; 2 sprigs of thyme; To serve:; 1 tbsp chopped flat-leaf parsley

Tender veal liver, golden-brown outside and pink within, on a bed of deeply melted onions gently glazed with a splash of sherry. Lyon meets Andalusia — savoury, with a fine dark depth instead of heavy cream.

Beef & Game Category

20 MIN Prep time

15 MIN Cook time

4 people Servings

Ingredients

For the liver:
600 g veal liver, in 1.5 cm thick slices
2 tbsp flour for dredging
2 tbsp butter
1 tbsp olive oil
sea salt, black pepper

For the sherry onions:
4 large onions, cut into fine rings
2 tbsp butter
1 tsp sugar
80 ml sherry (Amontillado or Oloroso)
1 tbsp sherry vinegar
2 sprigs of thyme

To serve:
1 tbsp chopped flat-leaf parsley

Perfect Pairing

Gigue

Perfect Pairing

Sarabande

Foie de veau lyonnaise, sweet sherry glaze

Preparation

Melt the onions

Melt the butter in a wide pan and let the onion rings melt slowly to golden brown with a pinch of salt over medium to low heat for 20 to 25 minutes — don't rush it, this is where the dish's sweetness lies. Towards the end, dust the sugar over them and let it caramelise briefly.

Sherry glaze

Pour in the sherry and sherry vinegar with the thyme and reduce for 3 to 4 minutes, until the onions are glossily glazed. Keep warm.

Fry the liver

Pat the liver slices dry, salt them and turn them lightly in flour. Heat butter and olive oil in a pan until very hot and fry the liver for only 1 to 2 minutes per side, until it takes on colour outside but stays pink within. Pepper it and let it rest for 3 minutes.

Plate up

Spread the glazed onions on prewarmed plates, place the liver on top and scatter with parsley.

Why this wine?

With Gigue:

The Gigue, with its lively, dark fruit, picks up the caramelised sweetness of the onions and sets against it enough tannin and juice to carry the robust liver.

With Sarabande:

The Sarabande answers more calmly and deeply — its ripe structure wraps around the sherry note and lengthens the savoury, faintly nutty finish.