LaVarenne » Calf’s Liver with Onions (Foie de Veau Lyonnaise)

Name: LaVarenne » Calf’s Liver with Onions (Foie de Veau Lyonnaise)
Ingredients: 6 tablespoons/90 ml lard or vegetable oil; 6 large onions (about 2 1/2 pounds/1 kg total), sliced; 2 garlic cloves, chopped; 2 teaspoons sugar; Salt and pepper; 1 bouquet garni (a tied bundle of sprigs of fresh thyme sprigs, a dried bay leaf and sprigs of fresh parsley); 5 or 6 thick slices calf’s liver (about 1 1/2 pounds/675 g total); 3/4 cup/175 ml chicken broth

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Lyon and the surrounding Lyonnais district have competed for centuries with Paris to be first in food.

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Ingredients

6 tablespoons/90 ml lard or vegetable oil
6 large onions (about 2 1/2 pounds/1 kg total), sliced
2 garlic cloves, chopped
2 teaspoons sugar
Salt and pepper
1 bouquet garni (a tied bundle of sprigs of fresh thyme sprigs, a dried bay leaf and sprigs of fresh parsley)
5 or 6 thick slices calf’s liver (about 1 1/2 pounds/675 g total)
3/4 cup/175 ml chicken broth