Liver and Onions Recipe Description: Liver and Onions - Recipe for Wahls Paleo Diet Prep Time: 10 MinutesCook Time: 20 MinutesServings: 2 dinner servings Difficulty: Easy Recipe Ingredients: 3 tablespoons coconut oil 3 tablespoons unsalted clarified butter (also known as ghee) 3 medium onions, sliced thin (about 4 cups) Sea salt 4 (1/2-inch-thick) slices grass-fed cow liver (about 1 pound) Ground black pepper 2 tablespoons lemon juice Recipe Instructions: In a large heavy cast iron or stainless steel skillet over medium heat melt 2 tablespoons coconut oil with 1 tablespoon clarified butter. When the skillet is very hot add the onions and a ¼ teaspoon sea salt. Sauté until the water starts to come out of the onions and they get limp and glassy about 5 minutes. Reduce the heat to medium and continue cooking another 10-15 minutes until they are lightly browned. Put them a side on a plate and return the skillet to the stove. Over high heat add the remaining tablespoon of coconut oil. Meanwhile salt and pepper the liver generously. When the fats are starting to shimmer add the liver to the pan. Don’t over crowd the liver. You don’t want the slices to touch in the pan. If needed do multiple batches. Cook the liver for 60-90 seconds. You want to get a dark brown sear around the edge. Flip and cook for a slightly shorter time until the other side is browned as well. The hot fast cooking keeps the liver from getting grey and pasty. Take the liver out of the pan and set it aside. Return the onions with the parsley to the pan and reduce the heat to low. Add last 2 tablespoons of clarified butter. Then add the lemon juice and use a wooden spatula to deglaze the pan. Most of the liquid from the juice will cook off quickly. Place the liver and onions on a plate together and serve immediately. Author: FoyUpdate Cook. Garden. Write. Repeat. I believe in real food and I\'m always looking for ways to improve what we eat, how we garden and little things to make life better. View all posts by FoyUpdate