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Foie with onions and Xérès, in a Catalan style

Foie with onions and Xérès, in a Catalan style

Main dishes

The liver, cut into pieces and painted with oil, was gently simmered with onions under a lid, then seasoned with dry sherry and served immediately after c…

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Recipe from Josep Xicota (Wikibooks), adapted by Recette de cuisine · · updated on

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This Catalan dish is very simple: braised liver with a lot of onions, cooked over low heat. The dry sherry added at the end of cooking gives it a distinctive flavour.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodbread
  • Gluten-free

Ingredients

4 people
  • $0.25
  • $0.04
  • $0.37

Directions

  1. Pour commencer, pour each liver, place it in a pan and coat it with oil paint. Then, add the onions and cover the pan to allow the steam to build up. Cook very gently over low heat.
  2. Just before the end of cooking, add the xeres and salt. Serve the liver hot, on a plate. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of liver, cut into pieces
  • 4 tablespoons of oil paint
  • 1 teaspoon of fine salt
  • 250 g of finely chopped onion
  • 1 small glass of dry sherry (approximately 50 ml)

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