Sounds weird but the smoky, oniony flavour is gorgeous. Use as a seasoning, a garnish, or infuse sauces with incredible flavour.
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Not just liver and onions. Pink pan-fried liver, sticky caramelised onions and a ridiculous red wine, brandy and Madeira sauce.
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Fillet of veal in Parma ham and a black olive crust, with courgette risotto, burnt shallots and a mustardy onion cream.
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Grenadin of veal on Pommes Darphin, with creamed watercress, carrot spaghetti, conft shallots, and a fricassee of mushrooms.
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