Liver and Onions 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 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.

This is the quintessential beginner's liver and onions. Easy to make and tasty. I gave it three stars just because of a couple of tweaks it really needs. First, unless you really enjoy the very strong and sometimes bitter liver flavor that often gives it a bad name, which I actually do but most do not, you must soak the liver in milk first. Just put the sliced liver into a shallow dish and add just enough milk to completely cover it. Let if soak for about an hour and then take it out and pat it dry before moving on to the dredging step. The second tweak is simply to season the flour with salt and pepper...some garlic powder is really good too. That's it...other than those things this is the best recipe to cut your teeth on when cooking liver. Oh, I also prefer the onion sliced rather than diced but that's just a matter of preference. I have to give props to the cook for recommending the correct cooking time for the liver as so many recipes call for way too much time and overcooked liver is tough and not appealing at all. Kudos to Lola for the cooking lesson.

I loved this! The secret is definitely adding a little sugar to the onions and soaking in milk. I made a few changes too: We prefer the onions sliced. I also dredged the liver through a beaten egg before breading. Breading was 1/4 cup Italian Breadcrumbs + 1/4 cup flour + 1/2 tsp salt + 1/2 tsp pepper.

An old Russian woman taught me,when soaking in milk put in carrot pealings (instead of sugar) soak at least 2 hrs.if so you can use cow liver instead of calf.

Yes I did change it. I sliced the onion and softened the slices in butter. I browned the liver, both sides, l put the liver on top of the onion. Add beef broth to almost cover the liver. Put on low and cover. Cook for about an hour + 30 more min. Check that the broth doesn't get to low, add more broth if needed. Thicken the broth in the pan for gravy. Fork tender!!!

This is a great basic L&O recipe. I use a large, sweet onion sliced thick and add water to keep them from over browning. I like the taste of liver and to get a crispier crust, I sub 1/4 corn starch for the total flour (and I use whole wheat) with salt, pepper, garlic powder and a shake of oregano. Important to not overcook the liver. Excellent dinner the night before I donate blood at the Red Cross. (donate if you can)

This is a great recipe and very easy to make. I did a couple of tweaks. Before cooking the liver I fried a batch of bacon till crisp then used the bacon fat to fry the liver in. I also sauteed four sweet onions so I could have the smothering effect. One thing...if your using sweet onions be to very sparing with the sugar. I used 2 tsps of sugar and it was almost too much. Once the liver was cooked I made a gravy with the remaining bacon fat and added the onions to it. I crumpled the bacon over the top and served....Delicious! Two things to keep in mind that has been mentioned in other posts is the importance of not over cooking the liver as well as soaking it in milk (i soaked mine over night because I wasn't ready to cook it right away). The result was a mild and very tender liver and onions dinner.

Came out perfect. I put the liver slices in milk for about half an hour I added half a tablespoon of garlic powder, 1 tsp salt and 1/4 tsp ground black pepper to the flour mix (for 250g liver), used veggie oil instead of butter.

Fried Applewood smoked bacon after the onions and added 2 tablespoons of rice wine vinegar to deglaze the pan after frying the liver. Best calf liver dinner ever made!

I have of yet to find a liver and onions recipe that is anywhere as good as my Mother’s recipe. Or as appetizing. She makes it by slicing the calf liver into strips after she soaks it in milk for 20 minutes. Then she sauté the onions adds the sliced liver and cooks it until the liver is cooked through add a couple of tablespoons of flour, salt and marjoram. Cooks that for about a minute so use Lois the raw flour taste and adds warm water to make a lovely gravy. Yummy yummy yum!!!

I rinsed the liver and soaked it in milk for a couple of hours before dredging in flour and cooking. I also mixed Lawry's seasoning to the flour instead of salt and pepper.

Essentially fool proof. The only change I made was to put the seasoned flour in a zippered bag instead of dredging it. This might be the first recipe where I didn't make ingredient changes. Very good!

Made it tonight — everyone loved it!

I added a scoop of raisins to add some over all sweetness to the dish 😁

The liver I bought was presliced and very thin. It took much more than 1/4 cup flour to dredge all of it, and more than 1 T. butter to fry it. Forget the carmelized onions. Next time, I will just fry the onions, and not in that much butter and sugar, before frying the liver. I didn't think the carmelized onions added enough flavor to justify the time and butter/sugar.

both onions and liver tasted very well in combination, better than I thought it would turn out. :)

This is the best recipe I’ve tried for liver and onions! My husband said that he is so happy that he married me!! He still loves my cooking! Thank you for this recipe!!

Delicious for being liver ! Loved it !! No need to change recipe, though I did my thing with it …. EVOO & butter when frying. Thin-sliced the onion, not diced. Added small amount of fresh cut cilantro to onion. Added sugar to the flour for dredging. No salt & pepper used. I really like the 1/4” slices, makes eating so easy, no knife cutting was necessary. No bad smells in my kitchen. So happy I ran into this recipe !! :)

Very tasty, best Liver and Onions recipe I've had !👍❤

Good recipe, however I did tweet it :-) by soaking them in buttermilk and as you can see I also did green and red onions :-)