Veal Liver with Onion Fondue – Kalbsleber Mit Geschmorten Zwiebeln

Peel onions, cut into fine rings and cook in boiling hot salted water for 5 min until tender. Drain and steam with 2 tsp oil and a small ladle of clear soup on low heat for 10-15 min until a creamy sauce is formed. Later thicken with cornstarch mixed in a small amount of water. Bring the remaining clear soup to a boil, make the liver cut into fine strips in it for a few seconds.

Drain and bring to the table together with the onion sauce and the halved blackberries.

100 g of beef liver provides 16,500 micrograms of vitamin A, more than twice the recommended daily value for an adult.

Vitamin A protects the skin and mucous membranes and goes well with the sulfur complexes from the onion, which have an extraordinary antiseptic effect.vegetables and be supplemented in bread.

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