Liver and onions are what most people think of when they think about eating liver. It seems that for decades this was the most popular modality of eating liver. Probably because it could be cooked up and served as a meal in contrast to things like liver pate which is a side to another main course.
If you are an older adult, liver and onions may be why you think you dislike liver. If that’s the case, we encourage you to try again. There is a good chance that the person cooking this dish overcooked the liver.
Liver and onions is traditionally made with cow’s liver. If you choose to use cow’s liver I recommend reading our blog on read our blog on “calming the flavor of beef liver”, before cooking, you do not necessarily need to use this preparation for more mild tasting livers such as chicken, and domesticated fowl.
Ingredients for Liver and Onions
2/3 Lbs Liver
1 Yellow Onion
Butter
Salt
Directions for Liver and Onions
Cut the liver into slices, making sure to cut off any membrane pieces that are some people's major objection to eating liver.
Add butter to your cast iron pan and turn the heat on low to melt the butter. While the butter is melting, slice onions and add the onions to the pan. Cook over low until your onions start to soften. The key to liver and onions is the timing. You want to add the liver when the onions only need to cook for 2-3 minutes.
Once the onions are softish, add salt to the onions. Add sliced liver to the pan and add salt to the liver as well. Turn your heat to medium-high just before adding the livers, and sauté until you have reached the desired doneness. A liver is cooked perfectly when it is still pink in the middle but not bloody.
To cover the liver flavor, you could also experiment with spices. Try adding your favorite spice and see what you think.
Liver is important for us to be eating everyday, but it can be difficult to prepare daily. Is this is the way you like liver, consider making a large batch and freezing so you can defrost and enjoy some everyday.
Do you actually love liver and onions? If so, tell us your tips and tricks!!
Liver and Onions
Ingredients
- 2/3 Lbs Liver
- 1 Yellow Onion
- Butter
- Salt
Instructions
- Cut the liver into slices, making sure to cut off any membrane pieces.
- Add butter to your cast iron pan and turn the heat on low to melt the butter.
- Cut the onion into slices, and add the onions to the pan with melted butter.
- Cook over low until your onions start to soften.
- Once the onions are softish, add salt to the onions.
- Add sliced liver to the pan and add salt to the liver as well.
- Turn your heat to medium-high just before adding the livers, and sauté until you have reached the desired doneness.
- A liver is cooked perfectly when it is still pink in the middle but not bloody.
- To cover the liver flavor, you could also experiment with spices. Try adding your favorite spice and see what you think.