Baked Liver and Onions, Swiss-Style

By Addie

Ingredients

• 6 slices calves liver
• 2 large onions
• 2 oz. butter
• 1/2 cup red wine (cooking or non-alcoholic)
• 1 Tablespoon parsley
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Flour
• Salt
• Pepper

Preparation

Step 1

Cut onions into 1/2 inch slices and separate the rings. Place into ovenproof casserole with 1 ounce butter, wine, spices and salt and pepper, and 1/2 cup water. Cover and bake in moderate oven (350 degrees) for 30 minutes. Coat liver with flour, place on top onion slices and dot with remaining butter. Cover and bake for 30 minutes, basting 2 or 3 times with sauce in casserole. Remove cover and continue baking for another 10 minutes.