Seared Liver Steak with Onions

• 5 tablespoons extra-virgin olive oil
• 2 large white onions, cut into 1/2-inch strips (about 3 1/2 cups)
• 6 fresh or dried bay leaves
• Salt
• 1 tablespoon white-wine vinegar
• 4 slices fresh calfs liver, each about 6 ounces and 3/4 inch thick
• 1 teaspoon coarsely ground black pepper (see note page 139)

1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
2. Add the onions and bay leaves, season generously with salt, and cook, stirring often, until golden but still firm, about 8 minutes.
3. Sprinkle the vinegar over the pan, stir until evaporated, and continue cooking until the onions are deep golden brown, glossy, and crisp-tender, about 5 minutes.
4. Meanwhile, remove any skin and membranes from the liver.
5. Pat the liver dry with paper towels, then toss the pieces gently in a bowl with 2 tablespoons of the remaining olive oil.
6. Heat a heavy skillet wide enough to hold all the pieces of liver without touching over medium-high heat.
7. (A well-seasoned cast-iron or nonstick skillet is ideal.
8. If you dont have a skillet wide enough, cook the liver in two batches.)
9. Lay the liver pieces in the pan and let them cook undisturbed until caramelized on the underside, 3 to 4 minutes.
10. Flip the liver steaks over and cook about 2 minutes for rare liver, longer for more well-done liver.
11. (If youre cooking the liver longer, lower the heat so the liver doesnt scorch.)
12. Remove the pan from the heat, sprinkle the liver with salt, and transfer to warm plates.
13. Toss the ground pepper and remaining 1 tablespoon olive oil with the browned onions.
14. Pluck out the bay leaves and spoon the onions on top of the liver steaks.

extravirgin olive oil, white onions, bay leaves, salt, whitewine vinegar, calfs, ground black pepper

Taken from www.epicurious.com/recipes/food/views/seared-liver-steak-with-onions-375154 (may not work)