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Liver and Onions Recipe

| June 17, 2013 | 20 Comments

Liver and Onions Recipe
Follow these step-by-step, photo illustrated instructions for our Liver and Onions complete with a printable recipe.  I know, its an acquired taste but, it’s certainly worth giving this old southern favorite a try.  It’s quick and easy and goes great with rice or mashed potatoes.

 

Liver and Onions, slider.
Liver and Onions Recipe:

 

Liver and Onions is definitely an acquired taste.  I just wonder if all the people that seem to be turned off by even the thought of Liver and Onions have ever even tried it.  How will you know if you don’t try it? 

For me, Liver and Onions is one of those things I just like to have “ever so often.”  It’s one of those things that you don’t even have to have been thinking about but, you walk into a cafeteria and see it on the serving line and you just automatically say, “Gotta have the Liver and Onions.”  Or, you see it on a restaurant menu at some special little Southern style home cooking restaurant and you know… “I gotta have some Liver and Onions.”  I can’t even explain it myself but, I know that when it presents itself, I usually end up ordering it.  I just gotta have it.

I’m more apt to order it out than I am to prepare it at home.  However, the same kind of thing happens when I’m walking through the grocery store and spot a package of liver in the freezer section.  It just kind of calls my name and, next thing you know, I’m opening the door of that freezer and placing a pack in my shopping cart.  Now that I think about it, maybe it has a mysterious pull on me and my brain.  Hmmm.

Either way, it’s not difficult at all to make Liver and Onions at home.  If nothing else, the aroma of those onions cooking up in the cast iron skillet will make your head spin with delight.  I do hope you will at least consider giving the recipe a try.  I’ve got the full instructions below plus a printable recipe is at the end of this post.  It may not be one of the prettiest recipes I’ve done but I’ve tried to take precautionary steps to make it as easy on the eyes as possible.  You probably want even notice stuff like that.  Ready for some delicious Liver and Onions?  Alright then… Let’s Get Cooking!

 

Liver and Onions, ingredients.
Liver and Onions Recipe:  You’ll need these ingredients.

 

Liver and Onions, drain.
Place the liver in a colander and let it drain.  Do not try to rinse it, the water will just about wash it all away if you do.  It’s very fragile once its been frozen and thawed.  Just slide it into the colander and let it drain a little.  Raw liver will probably never win any awards for being “Most Photogenic.”  Just saying. 

Some folks soak the liver in milk for about 20-30 minutes before going any further.  They say it removes some of that “liver” taste.  If you’re sensitive to it, you might want to give it a try.  I’ve never done it as I kind of like the taste. 

 

Liver and Onions, peel the onion.
Slice both ends off of your onion and peel away the outer layer of skin.

 

Liver and Onions, slice the onion.
Slice the onion into a gazillion pieces.

 

Liver and Onions, heat the skillet and add some butter.
Place your skillet over Medium heat and let it warm up a bit.  Then, add two Tablespoons of Butter to the pan.

 

Liver and Onions, add the onions to the skillet.
Place the sliced onions in the pan.

 

Liver and Onions, stir as needed.
It will take about 15-20 minutes for the onions to cook down.  Just stir them as needed and, let them become translucent and slightly browned.  Watch the heat under them and don’t let them cook too fast or let them burn. 

 

Liver and Onions, keep stirring the onions.
Your kitchen should be smelling pretty good about now.  I love the smell of onions as they cook, reminds me of the fair.

 

Liver and Onions, remove onions from skillet and set aside.
When they’re done, remove the onions and set aside.

 

Liver and Onions, add salt, pepper and paprika.
Place the liver on a tray and sprinkle with Salt, Black Pepper and a little Paprika.  Use your best judgement and season to taste.  If the liver is getting too soft to handle, you can always pop it back in the freezer part of your refrigerator for a few minutes to firm it back up.

 

Liver and Onions, set up a dredge station.
Set up a dredge station for the flour by placing it in a container.  I’m using one of those Chinese Tupperware plates leftover from one of my take out orders of Sesame Chicken. 

 

Liver and Onions, flour the liver on both sides.
Take each piece of the seasoned liver and dip it into the flour.  Coat each side well, shaking off any excess and place the liver pieces back in the same pan you took them from until you have coated all pieces.

 

Liver and Onions, fry the liver.
You’ll probably have to add a little more butter or some cooking oil to your skillet.  You need a thin layer of oil in which to fry the liver pieces.  Add the oil, let it warm up until it’s ready for frying.  You can test this by dropping a pinch of flour into the hot oil.  If it sizzles, the pan is hot enough to start frying in.  Carefully place a couple of pieces of liver in the skillet and let it cook for about 3 minutes.  Use some tongs and lift a piece up to be sure it’s not cooking too fast.  Once it’s lightly browned on the bottom, flip it over.

 

Liver and Onions, flip the liver over and let cook about 3 more minutes.
Flip the liver over and let the other side cook about 2 or 3 minutes more.  Watch it carefully, don’t over cook it or let it cook at hot enough temperature to burn.  Burned liver will not be good.

 

Liver and Onions, cut and test for doneness if need be.
You can always cut into a portion of the liver to see if it’s done to your preference.  You want to cook it long enough that there aren’t any red juices running out of it and, just to the point of not showing any red when cut open.

 

Liver and Onions, serve warm and enjoy.
Serve the liver warm over a bed of rice with the onions on top.  Or, serve up some mashed potatoes and gravy on the side, either way… it’s gonna be good.  Enjoy!

NOTE:  Some folks like to cook the liver for just a couple of minutes on each side then remove it from the pan.  Then, they make a gravy with the pan drippings and return the liver back to the skillet along with the onions.  A lid is placed over the skillet and everything is allowed to cook together for about 15 minutes or more until the liver is completely done.  I like it that way myself most of the time.  Just saying.

 

Liver and Onions Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3-4 Servings

Liver and Onions Recipe

Follow these step-by-step, photo illustrated instructions for our Liver and Onions Recipe complete with a printable recipe. I know, it’s an acquired taste but, it’s certainly worth giving this old southern favorite a try. It's quick and easy and goes great with rice or mashed potatoes.

Ingredients

  • 1 lb of Beef Liver
  • 1 Onion, large, sliced
  • 2 Tablespoons Butter
  • 1 cup Flour
  • ½ cup Shortening or Oil for frying.
  • Salt
  • Pepper
  • Paprika

Instructions

  1. Place liver in a colander and drain.
  2. Carefully spread liver pieces out in a pan, set aside.
  3. Remove ends and skin from onion. Slice to desired thickness.
  4. Heat a skillet to medium heat and add 2 Tablespoons butter.
  5. Add sliced onions to the skillet.
  6. Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
  7. Remove onions from skillet, set aside.
  8. Set up a dredge station by placing flour in a dish or bowl.
  9. Sprinkle liver with Salt, Black Pepper and Paprika to taste.
  10. Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
  11. Add oil to skillet, let warm up for about 3 minutes.
  12. Place liver slices in skillet, brown the bottom for about 3-4 minutes.
  13. Flip liver slices over, let brown about 3 more minutes, do not over cook.
  14. You may cut a slice of the liver to test for doneness.
  15. Serve warm and Enjoy!

Notes

You may soak the liver slices in milk for about 20 minutes to help remove some of the taste of the liver if desired. Do this before proceeding with the recipe. You can also use the pan drippings to make a gravy. Place almost cooked slices and the onions back in the pan, cover and simmer together for about 15 minutes. Serve over rice or with a side of mashed potatoes.

http://www.tasteofsouthern.com/liver-and-onions-recipe/

 

Your Comments:  What’s your opinion of Liver and Onions?  Have you ever tried them?  Think you ever WILL try them?  I’d love to hear your comments and memories about our Liver and Onions Recipe.  It will only take a minute or two and, maybe it will help someone else to give our recipe a try.  Just remember, all comments are moderated.  What that means is that I personally read each and every one before it’s approved for posting on our family friendly website.  So, take a couple of minutes while you’re here and share your thoughts with us.  I also try to reply to as many of your comments as possible so check back soon for that as well.

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Be Blessed!!!
Steve

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Category: Beef, Main Dishes

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (20)

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  1. Kevinf says:

    I like mine smothered similar to the way Erica does but I don’t use cornstarch. The flour thickens it up just fine.

  2. Mike says:

    Man, this has made me really hungry for liver. I had to laugh when you wrote about craving it when you see it; I’m the exact same way. I’d hate to have to eat it every day, but it’s a treat for the “every now ‘n then”. I’ve always been told it’s really good, nutrition-wise, and maybe it’s just a placebo effect, but I always feel stronger after having some.

    Enjoy your blog, have subscribed in my reader for a while. (sorry if I’ve commented before and already said that, I’ve slept since then. -grin-

  3. B Boyd says:

    Never shared my liver and onion recipe before and found yours to be almost the same.. Here is the diff. I cook the liver in the oil until cooked on both sides… remove and add onions to the oil….place almost cooked liver back on top and put a lid on the whole thing.. Checking on onions occ.. turning them over while just moving the liver out of the way and back on top… when onions are done…. remove from pan to a plate or bowl along with the liver….Make what my mom would call “grease gravy” from the remaining oil and drippings… then return the onions to the gravy and serve over mashed potatoes or rice… with the liver on the side.. Soooo Gooood

  4. Matthew says:

    You say to remove the onions from the pan & set aside. When are you suppose to add them back into the pan w/the liver?

    • Steve Gordon says:

      Hi Matthew, I usually just place the cooked onions on top when I serve up the liver. Sometimes I’ll use the pan drippings to make a gravy, and once the gravy is simmering, I’ll drop the onions back in the pan for a few minutes to warm them back up, then pour that over the liver. I’m sorry I left that step out, but thank you for being so observant and catching it. I appreciate your comments and your question, and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  5. Amy says:

    I quit eating L&O because all the drugs they give feedlot cattle are metabolized in the cow’s liver, and it was not very safe. Now, though, my local health food store sells range fed beef liver and I can eat it again. I highly recommend going this route for safer liver.

    • Mike says:

      I live smack-dab in the middle of cattle country in the Texas Panhandle and you’re exactly right. I know feedlot cowboys who won’t touch liver because of that and also have known guys who worked in packing houses who told me horrifying stories of how they’d just cut away the diseased parts of the liver and then send it on down the line to be sent to the grocery stores. I’m lucky enough to have a childhood friend who will give me the liver when they butcher one of their calves from his and his dad’s small cow-calf operation. He won’t touch it, but that’s because he hates the taste and texture. He won’t part with any of the “fries” after they work the young calves, though!

  6. Linda Henson says:

    When my children were growing up. I made liver and onions every week. They loved it too.

  7. Ronnie King says:

    Hi Steve
    your recipes have helped me with several of my childhood favorites, Liver and Onions is one of those that takes me back to Momma’s kitchen table.
    your site is great

    Ronnie

  8. Tiffany says:

    I LOVE this! I make Liver and onions from time to time but was never happy with the turn out. I made it tonight for my FIVE young children, husband and myself. I drained the liver and then I soaked them in milk while I chopped my onions and got them cooked. This was a BIG hit with the whole family! I am big on gravy, but my family is not so I will have to do it the other way another time. Thank you for such a great recipe!!!! VERY HAPPY with it and will always use this recipe. I will teach my girls this one as well so they will always have it :) Thanks a bunch

  9. Caroline says:

    I tried your recipe tonight and really enjoyed how you had the steps easy to follow and understand It turned out real good I enjoyed the taste I even let it sit in the milk even though the taste dont bother me but like I said it was good

    • Steve Gordon says:

      Hi Carolina, Thank you for your comments and your compliments on our Liver and Onions Recipe. I’m delighted to know that you tried it and liked it. I do hope you’ll try some of our other recipes, and I’ll be looking for you to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  10. Erica says:

    Good recipe! I love liver and onions and grew up eating them. I’m always looking for new ways to prepare it. I like to add cornstarch and water to mine to make “smothered” liver and have a bit more gravy for my rice or potatoes, but otherwise this is a winner!

    • Steve Gordon says:

      Hi Erica, Thank you for your comments on the Liver and Onions recipe. Glad to see you’re in the group that actually likes liver. We seem to be few and far between. (Smile) I do appreciate your visit, and I like the smothered approach to making this. I just happen to like a lot of gravy, so this sounds really good. Hopefully you’ll find some of our other recipes of interest. I’m thankful you found Taste of Southern and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  11. Devina says:

    My roommate and I gave this a try tonight – was absolutely delicious and so easy to make! Thanks for taking the time to share the recipe, definitely a winter night go-to in our house now :)

    • Steve Gordon says:

      Hi Devina, Thank you for trying our Liver and Onions Recipe. I’m really glad to know that both you and your roommate liked it. This is one of those dishes that I just have-to-have ever so often. It’s a bit of an acquired taste, no denying that, but I’m glad you tried it and enjoyed it. Thanks for stopping by and sharing your comments. I do hope you’ll try some of our other recipes and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  12. Neicie says:

    Thank you~~my liver’sin the freezer along with some chicken livers. Mom would fry her liver but would make liver with gravy for us. This brings back lots of good memories.

    Thanks again

    • Steve Gordon says:

      Hi Neicie, I’m always happy to hear someone say that one of our recipes brings back memories for them. I do hope you’ll let me know how it turns out for you.

      PS: I’ve got Chicken Livers in my fridge too. Just can’t decide whether to fry them or go catfishing with them. (Smile)

      Thank you for your comments. Do visit with us again… real soon. Be Blessed!!! -Steve

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