This is my unique recipe and it can be made with either meat or vegetables. It freezes wonderfully as well; simply thaw, reheat, and top with cream or yoghurt before serving. The extra steps of roasting and pureeing were well worth it since it is excellent. Enjoy!
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 4 tablespoons butter, divided
- 1 medium onion, diced
- 2 teaspoons white sugar
- 1 pound calves’ livers
- ¼ cup all-purpose flour
- salt and pepper to taste
Instructions
- Melt 3 tablespoons butter in a medium skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in sugar, reduce the heat to low, and continue to cook and stir until onion is very tender and brown, about 25 to 30 minutes; transfer onions into a small bowl and reserve skillet.
- While the onions are cooking, rinse liver and remove the thin outer membrane. Slice liver into 1/4- to 1/2-inch-thick slices. Dredge in flour.
- Heat remaining 1 tablespoon butter in the same skillet over medium heat. Add liver and cook until browned, 1 to 1 1/2 minutes per side.
- Serve liver smothered with caramelized onions.
Nutrition Facts
| Calories | 303 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 343 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 9 g |
| Sodium | 161 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
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 🙂
No I followed it to the t and my husband and I enjoyed it it was the first time I have ever cooked or eaten calved liver with onions and we have been togeather now for over 40 years it was deleoush very easy and quick and good thank you I give it a 10 ☆☆☆☆☆☆☆☆☆☆
This was good, from what I hear. I soaked the liver slice in milk for about an hour before cooking, also used more butter and cayenne for a kick, the hubs really liked it. Will do again because it is easy, fast, and the liver slices came in a four pack…..nothing that I would eat, but dinner is not all about me. Thank you so much for a great recipe!
It’s an awesome recipe. Very delicious!
Simply delicious. I substituted out flour for generic shake n bake seasoning and also added sauteed mushrooms. 10/10
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!!!
Well done bacon added to the onions. It was delicious!
Delicious, tender and perfectly seasoned. Followed the recipe exactly. Will make this again and again!
Best. Liver. Ever. And ready in minutes. I soaked the liver in milk for 3 hours before dredging and frying it.
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.
Loved this recipe. I just used bacon grease instead of butter. Great flavor.
Excellent taste! Especially when you fry the onions in bacon fat or just fry some bacon along in the pan in the grease. No butter needed! Bonus is my hubby liked it & Double Bonus is that it is an excellent source for Vitamin A which I need for my dry skin!
Made it exactly to recipe. DELICIOUS!!
It was already underway when I realized that I was out of flour, so I used corn meal instead and it was still awesome!
I can’t believe how tender and delicious this is. It was so easy and my family raved about it. I will cut the sugar in half next time as caramelized onions are fairly sweet.
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.
Liver and onions is one of our favorites—rich in iron and full of flavor. When people rail against liver (eeewww) it’s because it is the stronger version — i.e., beef liver as opposed to calves liver. I grew up with it, I fixed this recipe as a departure from what I always fixed, it was fabulous. And I am now going to add to my menu of appetizers and look for veal liver pate to join my chicken liver spread. It is just so healthy and rich and flavorful and easy to digest. Try it. You will rejoice.
The best liver and onions I do add red wine vinegar to my onions and liver in pan last 5 minutes
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!!!
Good basic recipe! the milk makes all the difference I think-