Low Sodium Liver and Onions

Total time1 hr 10 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

1 lb beef liver, sliced ½ inch thick
1 cup whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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2 tbsp coconut oil, divided
2 large yellow onions, halved and thinly sliced
3 cloves garlic, thinly sliced
½ tsp sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp dried thyme
¼ cup low-sodium chicken broth
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the liver slices in a shallow bowl and pour the milk over them. Let soak at room temperature for 30 minutes, then drain and pat completely dry with paper towels. Discard the milk.
2
Heat 1 tbsp of the coconut oil in a large skillet over medium heat until shimmering. Add the sliced onions and 1/4 tsp of the sea salt, and cook, stirring occasionally, until deeply softened and golden at the edges, about 18–20 minutes.

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