Liver and Onions Recipe

| June 17, 2013 | 89 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.


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Liver and Onions recipe from Taste of Southern . com.

Liver and Onions Recipe

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3-4 Servings 1x
  • Category: Main Dish, Beef
  • Method: Stove Top
  • Cuisine: American


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.



  • 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


  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!


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.

Keywords: Liver and Onions Recipe, made from scratch, beef liver, old fashioned, southern recipes, southern


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!!!


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Category: Beef, Main Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (89)

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  1. Marcia says:

    I also grew up eating liver. I used both white and red onion because that is what I had. Went to the veranda and snipped some fresh oregano and added that toward the end of cooking the onion. Couple of dollops of ketchup on the side. Very satisfying meal for the every once in a while I enjoy liver.

  2. Daniel White says:

    I have eaten liver and onions my whole life (I’m 63). I fry bacon first, and use the drippings to do the onion and the liver.Always adds alot more flavor. Try it, and enjoy.

  3. David says:

    The comment about polar bear liver consumption is very serious. It is vitamin A, not D that is the reason not to eat it. Polar
    Bear liver is the most potent source of vitamin A known. It is
    potent enough to kill anyone eating it.

  4. David R says:

    I have to agree with Chef Tucker, don’t over cook liver. It’s best blue rare. A very hot pan, 30-45 seconds each side, and let it rest. 115F-120F internal(about 47-48C). It’s got a completely different texture and just melts in your mouth. I hate over cooked liver but cooked blue it’s excellent.

  5. Julie from VA says:

    Hi Steve! I love liver & onions, but my two adult sons are divided about it. One son loves it, the other son practically gags when it’s even mentioned. I’m making it tonight for myself and will enjoy every bite. My mother made it much the way you do, with the exception of seasoning the liver first before flouring, but I’m going to follow your recipe and season the liver first. I also make gravy from the drippings to top the L&O. Gotta have mashed potatoes and homemade rolls, also! Thank you for all your great recipes.

    • Steve Gordon says:

      Hi Julie from VA, Liver and Onions is definitely an acquired taste. I get a hankering for it ever so often and have to cook up a batch. I love the stuff. Thank you for trying our version and I hope it turns out well for you. I do appreciate your visits. It’s my pleasure to share the recipes and I hope you’ll keep coming back for more of them. Be Blessed!!! -Steve

  6. Lew Larsen says:

    I read a short true story several years ago about a small group of European explorers who failed to arrive home from an arctic expedition. The search party found their remains and somehow concluded that they died from eating polar bear liver. It seems polar bears store vitamin D in their livers in excess of other animals which makes it poisonous. So best stay with beef or pork.

    • Steve Gordon says:

      Hi Lew, Learn something new everyday. Smile. I think I’m safe here in North Carolina from Polar Bears. We do have one or two at the NC Zoo, and I’ve seen them, but they’re pretty well protected from me as well. Thank you for sharing the information. I do appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

  7. Harry Hillbilly says:

    Makin’ liver tonight, half soaked in buttermilk for the wife, and half straight up for me. Thanks for the reminder on the seasoning before the flour. I also season the flour dredge with everything but the salt that I use directly on the liver as well for extra tastiness. this with some spinach and my iron levels should be right as rain by morning. Thanks again. Also fry in lard if at all possible for best flavor and crispy texture without burning like butter sometimes can.

    • Steve Gordon says:

      Hi Harry, Thank you for sharing your comments with us. I’m glad you are one of those that enjoy Liver and Onions. I know it’s an acquired taste, but I do enjoy it myself. I appreciate your visit today and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. KARYN SNOW says:

    Easy and delicious!

    • Steve Gordon says:

      Hi Karyn, I’m glad you enjoyed the Liver and Onions. I enjoy it myself and glad to see that you do also. Smile. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  9. Joyce says:

    Your recipe is pretty much how I make liver and onions. Today I’ll use some leftover bacon grease supplemented with butter if necessary. Brussels sprouts will be my veggie. All things children dislike, but I’ll dine like a queen tonite! Thank you for this recipe!

    • Steve Gordon says:

      Hi Joyce, It’s my pleasure to share the recipe. I like to add a bit of bacon grease as well. Pumps up the flavor I think. I’m glad you tried our recipe and that it turned out well for you. Not everybody likes Liver and Onions, but glad we can enjoy that together. Smile. Thank you for your visits, be sure to stop by again… real soon. Be Blessed!!! -Steve

  10. James Tucker says:

    As a Qualified Chef, I beg you All NOT to OVER COOK liver, It does only need 2-3 mins each side, then get it out of the pan, Rest it, while cooking onions and gravy, (liver will keep cooking) The Least time cooking the softer tende liver will be, Some online recipes give 25 mins to cook, Rubbish, Liver is one of the Fastest foods to cook, Fry it in Butter (a lid helps) 2 mins each side, Let it rest, Then you have a Juicy Soft Tender liver to eat, Cooking it longer will only toughen the liver with ever minute over 2 mins (each side) and give you a tough rubber liver, OR for those who love a Slow Cooker, Try Rooted Veg, (parsnips carrots) mushrooms, peppers, and add 2 Packets of Sausage Casserole Mix, plonk RAW liver into Slow cooker and all veg onions, You will be Amazed at the taste, Also Try adding Simple Dumplings to the Mix 25 mins before serving, What A Dish… to die for… ( I always cook & freeze this dish for a Restaurant So cheap to Cook)
    Brighton Chef UK..

    • Steve Gordon says:

      Hi James, Greetings to the UK all the way from North Carolina. I’m happy you stopped by. Thank you for sharing your expertise with us with regards to not over cooking the liver. I know it’s an acquired taste, but it’s one of my favorite dishes. I order it about anytime I see it on a menu or buffet. I appreciate you taking the time to share your comments and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  11. Lyla Sleno says:

    I live in Alberta Canada. I had liver & onions for supper tonight & it was simply delicious!!! To me, just as good as steak, & that says something. I remember my Mother pouring boiling water over the liver & letting it sit awhile before dredging it in the flour mixture, so I do that as well.Don’t know just why she did that. Funny how one follows in their Mother’s footsteps. Probably to cut down on the wild taste

    • Steve Gordon says:

      Hi Lyla, Greetings all the way to Alberta from North Carolina. I’m glad you paid us a visit today. I enjoy Liver as well. I get asked often why I always add a bit of sugar to many of my dishes and my honest reply is because that’s the way my Mama cooked it. Smile. We do follow those footsteps. It’s my understanding that pouring the boiling water over the liver and letting it stand was to help remove some of the blood and the taste of the liver. I’ve never tried it as (again) it wasn’t the way Mama cooked it. Thank you for sharing your comments and memories with us. I’m glad you enjoyed some Liver for supper. Keep up the great work. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  12. R says:

    My mom would always make creamed peas with liver and onions, which would go on our potatoes instead of gravy. The two things she never made gravy with were fish and liver. I hated liver growing up (although I had to eat it), but loved the fried onions. I would cut it into the tiniest pieces possible and smother it with onions and potatoes – sneak it under the table to my dog – and occasionally spit it into a napkin. I guess because I did have to eat it though, you could find me ordering it at a restaurant occasionally when I was at college. Once my mom passed away I could never remember whether I was supposed to cook it slow and low or fast and high so it wouldn’t be tough, so I just didn’t cook it.

    • Steve Gordon says:

      Hi R, Thank you for sharing your memories of Liver and Onions with us. Isn’t it funny how we grow up and start liking foods we never liked as a kid? Thankfully, that hasn’t happened with me and collards yet though. I still don’t care for them, but Mama never made me eat them. Perhaps therein lies the difference. Smile. You didn’t say if you planned on cooking any, but I do hope you might give the recipe a try. I appreciate you sharing your comments and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  13. Emily says:

    I can tell you probably why this dish seems to just “call” to you once in a while. YOUR BODY NEEDS IT. As you say, it is very nutritious. True story: When my 3 children were growing up,I would prepare it about every two weeks, a lot like your recipe, and the kids would always say, oh no, yuk, make a face, etc. We would promise them homemade ice cream for dessert. But when they sat down and started eating it, they gobbled it up, and I could see they really liked it. (Just never would admit it.) Their little bodies actually NEEDED it! Sometimes they were too full for the ice cream. Wasn’t our Creator smart?

    • Steve Gordon says:

      Hi Emily, I guess you’re probably right with the body needing it. I know a lot of folks don’t like it, but I certainly do enjoy finding it on the menu when I visit a restaurant. Some of the cafeteria style places around here feature it, and my brother and I always order it when it’s available. Good stuff. I bet you made some mighty good homemade ice cream. Smile. Thank you for sharing your memories with us and do be sure to stop by again… real soon. Be Blessed!!! -Steve

  14. Darlene Purcell says:

    Made it exactly as you did except the gravy, but only because it smelled so good…oops down it went. Oh, and I used calves liver. So very good, much better than my mother’s burned black and blue then doused with soy sauce exceedingly rare/raw. I loved it.

  15. Sandy Wojt says:

    I would like to share my recipe for Liver and Onions with you for taking away the strong liver taste or pan fried bitter taste. I salt and pepper the liver, dredge it in flour and brown both sides of meat, just till it’s barely browned but not done over medium heat. I then place it in a oven proof glass pan and place the sliced onions on top. I pour enough water in dish to about half way up meat but not covering the meat and onions. I then cover dish with tin foil and bake in oven at 350 D for about 30 minutes or so until done depending on how much liver is in pan and onions are tender. I wouldn’t make this dish any other way. I never get any complaints and any left overs, if there are any, are good cold.

  16. Gary Allen says:

    Enjoyed your liver recipe, I too make mine in bacon grease like the flavor.
    My question is do you have a liver pate recipe to share?
    Thank you,
    Gary Allen

    • Steve Gordon says:

      Hi Gary, I’m glad to hear that you enjoy a good old plate of Liver and Onions. I see a lot of folks turn up their nose when I even mention it. As for the “Liver Pate”, we just call it “Liver Pudding” around my neck of the woods. Smile. Seriously though, I’m sorry but I don’t have a recipe for you on the Pate. We never heard of anything like that growing up as kids. I do appreciate your comment and your question. I’m thankful you’ve found Taste of Southern and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Lisa Murphy says:

        Hi Steve, Here are 3 tweaks to your recipe. I promise the results will make you think you are eating filet mignon.
        Soak liver in milk for a couple hours.
        Fry 6 slices of bacon. Remove and set aside. add 3 tbsp crisco oil to bacon grease and heat till sizzling, and fry liver 2-3 minutes per side. Remove and make brown gravy from a packet (like McCormacks)in the pan. Add your sautéd onions and liver. Stir in the reserved bacon slices. Let simmer about 5 minutes than serve with hot fluffy rice and bright green peas. I swear it taste like steak.,,

        • Michelle says:

          Soaking the liver in milk isn’t a great idea if you are looking for the benefit of adding iron to your diet by eating liver.
          The milk protein bind to the iron and make it unavailable to your body.

  17. Louie says:

    Thanks for the great recipe! The freezer tip was really helpful, I had never heard that before!

  18. Donald Miller says:

    Animals store the minerals they take in in their livers. With the lack of mineral in today’s vegetables for various reason of modern farming this is a tasty mineral supplement that is healthy for us all.

  19. Tim says:

    great recipe!!!! Reminded me of my mom liver and onions! will differently make this again th

  20. Les Freeman says:

    This was magnificent! Thank you!

  21. Justan American says:

    You should only sear the liver on each side. Liver is an organ and if you cook it to long it will be tough as shoe leather. There is no blood in liver since it is an organ. Honestly, there is no blood in meat you purchase as all blood is drained after slaughter. If you let those juices run out you have tough liver. I always thought you soaked the liver in milk so the flour would stick to it. Anyway Grandma dredge it twice so it had a crispy outside and we had fried onions and the
    bacon was rendered down until it was crispy crunchy and the fat was used to cook the liver and the bacon strips was crumbled up and added to the milk gravy. Probably to conceal the taste of the liver, but we all loved it.

  22. Christal says:

    You can fix fried potatoes also, yummmy

  23. Zul Rahim says:

    Believe it or not, there is a dish very similar to this in Malaysia too. Yummy!

  24. Lana says:

    I love liver and onions! When I was a child probably 38 years ago. I had low iron count and the doctor said, I needed to eat liver at least 1 -2 a week. ( Doctors didn’t push medicine as much in those days)I guess this helped me develop a love for it. This is a great recipe. I like spicy food so I do add a little cayenne pepper too not enough to make it hot but enough to give it a little spice.

  25. Sharan says:

    great tips, we have liver regularly but
    I have never tried a gravy !! and I am making a
    delicious pate for great crackers as well.

  26. Anita says:

    I made this for dinner and it was delicious!!! Thank you so much for sharing the recipe.

  27. Raenae Adams says:

    I use premium crackers all smashed up instead of flour after I soak the liver in milk. My Mom & Dad love it, oh and of course onions gotta have those onions.

  28. Kenneth says:

    Liver is very nutritious. When a mountain lion makes a kill it will immediately eat the liver. After that if its a large carcass like a deer it will move it to a hiding place for later meals.

  29. Katy says:

    I love this! It’s almost identical to my recipe. I love that you put how fragile liver can be and I love the tip about throwing back into the freezer. I usually season my flour though and not my liver. I’m going to try seasoning the liver tonight.

  30. Maxine says:

    Great recipe, now please some suggestions for side dishes besides mashed potatoes?

  31. Daived says:

    It is very good dipped into buttermilk then floured. just saying

  32. Darlean Allen says:

    I really enjoy the liver receipe

  33. Dave Keller says:

    Not bad. I like my way a little better: Start by cooking up a rasher of good bacon. Remove and do the onions next, slowly and carefully, adding some butter if needed. Remove and set aside for the moment. Heat up the pan, Hot! Make sure there’s enough grease. Flash fry the flour coated pieces of that lovely, tender Calve’s Liver on both sides. Remove from pan. Layer in the pan as follows: the Bacon, one half the Onions, the Liver, rest of the Onions, and top it off with a generous dollop of White Wine (I prefer white Vermouth). Cover tightly and cook over LOW heat until the meat is done to your liking. Serve with mashed potatoes or rice and a green veggie. Enjoy!
    Dave Keller
    Poway, CA

    Oh! It’s worth the attention to detail, so go for it!

    • Shika says:

      Love adding depth to recipes, and so this is it for me.
      I also love white vermouth, so this is just sounding better and better.
      Definitely making this tonight for my boo and I.
      Thank you Mr. Keller

  34. jim fitch says:

    Thanks for a very professional page, great photography. I always wonder if my dish looks like it’s supposed to, the pictures help. I LIKE LIVER.

  35. Debbie H. says:

    Thanks for the reminder of how to coat the liver for frying. It has been so long since I made it I couldn’t remember if it was just flour or if you added milk with it.
    My family has loved liver and onions. So much so my son at 6 years old ordered it at a restaurant one time. He could order anything he wanted and requested liver and onions. You should have seen the look on the waitresses face when he said this. He ate every bite.
    Teach a child what good food is at a young age and they’ll love it for life. I’m making it tonight for my son.
    Once you’ve had real good Southern cooking there is no going back.

    • Peter Simmons says:

      HaHaHaHA! That was a good one! Congrats on having your 6 yr. old boy loving liver. It makes a wonderful meal with mashed potatoes…nothing like it!

  36. Mitchell says:

    Will try this recipe. Really sounds good, with the gravy, of coarse. When growing up, I couldn’t stand liver. Guess I was just spoiled, The Army broke me of that and I eat liver and onions every chance I get now.



  38. Suann Hewlett says:

    I grew up on liver & onions. My dad owned a small town grocery store so we had to eat what didn’t sell. I fix mine the same as you except I fry bacon first and fry the liver in the bacon grease. Probably not so good for me but it sure tastes good. Now that I’m a grandmother to some hunters, I fix venison steaks the same way. The bacon helps cover the wild taste, if there is any.

  39. Matthew Grizzle says:

    I love liver and onions, though I only cook it a few minutes on each side to make it rare to medium rare. Nothing worse than overcooked liver. Plus I was always told its more nutritional that way.I too love a smothered style with lots of gravy for putting on steamed rice. Cheers to you and your recipe and for bringing such a wonderful dish back into the spotlight. It’s a dish the younger generation should definitely try.

  40. Thankyou for this recipe!
    I haven’t had liver that I actually enjoyed since I left home!
    I did two things differently;
    I added minced garlic to the chopped onion for extra flavour
    I cut the liver into 1*1 inch pieces so each bite was well flavoured.

    I will definitely be doing this again!

  41. Larry Anderson says:

    This is the way I have cooking liver for years with the exception that I season my flour instead of the meat. I cook enough to fill a 6qt. crockpot half full and then make enough milk gravy to smother it all. It takes another crockpot for mashed potatoes. I leave it on warm till about a hour before lunch and then turn it up to low. I do beef and pork the same

  42. marie says:

    how do you prepare the pan gravy?

    • Steve Gordon says:

      Hi Marie, Thank you for the question.

      Please take a look at my Chicken Fried Steak Recipe with Gravy. You can click the link and go right to it. Scroll down to where I take the meat out of the pan, and follow the same steps to make the gravy. I’d just cook the liver for a few minutes as suggested, then make the gravy, add the liver back in, and let it simmer until the liver is cooked through to your liking. Please let me know if you try it.

      I appreciate your visit, and I hope you’ll visit with us again… real soon. Be Blessed!!! Steve PS: Thank you for trying the Liver and Onions recipe.

    • Judy Hemerley says:

      I add flour to drippings can add just water a little bit at a time depending on the amount of flour and drippings.Can also add some beef broth that is very good also. Start with 1 tbsp. flour and see how thick the drippings are,

  43. B L Anthony says:

    I tried this tonight and we just loved it! I and a member of the: I love it and have to have it every so often! Should eat it more! I’m glad I followed your directions – as in the past, I over cooked the liver. Tonight’s was perfect! I am anxious to try a different seasoning besides the paprika. Suggestions, anyone? Tarragon? Thyme?
    Thank you again for having this “online” for us!

    • Rosie says:

      I don’t use salt it makes it tough. McCormick’s Perfect Pinch with garlic & herb and black pepper is YUMMY!

  44. Roger Curry says:

    The way for non liver eaters to enjoy liver and onions is to serve applesauce with the liver and onions. Cut small piece of liver, dip in applesauce and also serve Fries. The applesauce cuts the liver taste and is quite pleasant in taste. Eventually eaters will reduce the applesauce once the taste is acquired….

  45. 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.

  46. 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-

  47. 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

  48. 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

  49. 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!

      • Gramaw says:

        Wish I hadn’t read that.
        I was scrolling down through comments to leave a reply to tell you how EXCELLENT your instructions are. Little tips like sticking the liver back in the freezer to make it easier to handle, and making sure to dredge all the pieces before putting them in skillet — great tips that make a big difference, but most people don’t include smart tips like this in their LO recipes! Kudos to you for the recipe and instructions, but the post about diseased liver tissue completely killed my appetite. I WAS going to make LO tonight for dinner. Now, I guess we’ll have leftovers until I can go shopping…

  50. Linda Henson says:

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

  51. 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


  52. 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

  53. 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

  54. 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

  55. 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

  56. 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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