John Myers
Foie Gras with Onions
The perfect foie gras with onions recipe with a picture and simple step-by-step instructions.
- 500 g Goose liver
- 3 Onions
- 30 g Butter
- 1 tablespoon Olive oil
- Salt and pepper
- 1 teaspoon Soy sauce dark
- Divide the livers in half, then rinse with cold water and then pat dry again thoroughly.
- Peel the onions and cut into slices that are not too thin.
- Heat the butter with oil in a pan and fry the dabbed livers until golden brown. Then turn the pieces and let them take some color on the underside as well.
- Now is the right time to lay out the onion slices in the pan – in such a way that the livers are no longer on the floor, but on the onion rings. Here they finish cooking in a very mild way and remain wonderfully tender!
- When the onions have already got some color, mix everything with two wooden spoons and only now season with salt, pepper and soy sauce and serve immediately.
- A mashed potato goes particularly well with it.
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