Liver and Onions

Liver and Onions

95
Lola 0

"Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!"

Ingredients 30 m {{adjustedServings}} servings 303 cals

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Nutrition

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  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 343 mg
  • 114%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
  2. Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
  3. Heat remaining butter in a medium skillet over medium heat
  4. Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
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Reviews 95

  1. 123 Ratings

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Andytofu
10/17/2007

Tonight's liver & onions entree was the best I've ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect--absolutely delicious for liver lovers and a special taste treat for those who say they don't care for liver.

Joyce
2/21/2008

I made a liver lover out of my sweetheart with this recipe! I did not cut the liver up but did add cooked crumbled bacon as a topping. I served with potaoe halfs filled with butter, bacon, melted cheddar cheese and topped with the sour cream.

ANITA G.
12/6/2006

I loved liver and onions before this recipe,now I love it even more! Thank you so much for this recipe.I make it often,and have made non-liver-eaters fans for life! Thanks again!