Liver and Onions85 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!” - by Lola
Original recipe yields 4 servings
- 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.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- 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.
Amount Per Serving (4 total)
- 303 cal
- 15.7 g
- 15 g
Based on a 2,000 calorie diet
Reviews (85)Rate This Recipe
"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 mi..." See morelk 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. "
"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 ched..." See moredar cheese and topped with the sour cream."
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