Real Recipes From Real Home Cooks ®

liver and onions

(2 ratings)
Recipe by
Linda Griffith
Augusta, GA

This recipe is probably not going to win me any blue ribbons, but this is a wonderful recipe for anyone who loves liver...I use calves liver, because it is not as bitter and is tender. Smother the top with a good Vidalia onion and you got it made. Hope you enjoy this wonderful southern dish

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 10 Min

Ingredients For liver and onions

  • 1 c
  • 1 lb
    calves liver, cut into four pieces
  • 3 Tbsp
  • 1 md
    vidalia onion, if you don't have vidalia, any will do
  • 2 tsp
  • 1/2 c
  • 2 Tbsp
  • salt and pepper to taste
  • milk that liver was soaked in
  • 3 Tbsp
    oil, added to pan drippings
  • 3 Tbsp
  • salt and pepper to taste
  • 2 c
    hot water

How To Make liver and onions

  • 1
    Rinse liver and remove any membrane. Pour milk into a medium bowl. Add liver slices and let soak for about an hour. This is suppose to take any bitterness out of the liver...
  • 2
    In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion is caramelized.
  • 3
    Remove liver from milk and dredge into the flour. Do not discard milk...set aside for gravy. In a medium skillet, melt the remaining two Tablespoons of butter on medium heat. Brown the liver in the butter until brown, turn over and brown on other side. About 5 minutes on each side. Do not overcook. Remove from heat and place on platter. Smother with the caramelized onions.
  • 4
    Gravy: Add 3 Tablespoons of oil or shortening to the drippings from the liver. Stir in 3 Tbsp. of flour, stirring to make a roux. When it starts to getting brown, stir in the milk and 2 cups of hot water. stir until thickened

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