Liver and Onions Recipe

Onions can be cooked in many ways. If youre looking for insight on how to cook onions and turn it into a delicious food, youre coming to the right place. Below are three recipes that surely will inspire on how you should cook onion. 

Recipe #1 

Ingredients:

• ¼ cup butter, divided
• 1 ½ cups milk, add if needed
• 2 large Vidalia onions, sliced in ring shape
• 2 cups all-purpose flour, add if needed
• 2 pounds beef liver, sliced
• Salt and pepper

Steps:

• Rinse the slices of liver under cold water, do it gently. Put it in a medium bowl. Pour milk to cover it. Leave it for an hour or two or as long as needed. This step is important for taking out the bitter taste from the liver
• In a large skillet over medium heat, melt 2 tablespoons of butter
• Add the onion rings, sauté them in butter until it become soft
• Remove the onion rings, melt the remaining butter
• Add pepper and salt to the flour and put it on a plate or in a dish
• Drain the liver from the milk, coat it in the flour mixture
• If the butter has melted, increase the heat up to medium-high, put in the coated liver slices. Cook it until the bottom becomes brown. Turn and cook the other side as well, until becomes brown
• Add the onion rings, lower the heat to medium. Cook it for a while to taste

Recipe #2 

Ingredients: 

• 1/4 cup all-purpose flour
• 1 diced onion
• 1 pound calves’ livers
• 1 tablespoon butter
• 2 teaspoons white sugar
• Salt and pepper

Steps: 

• Melt butter in a medium skillet over medium heat. Add onion, stir and sauté until it becomes soft. Add sugar and stir again, cook until the onion caramelizes
• Rinse the liver and remove the outer membrane. Slice it into ¼ to ½ inch thick
• Melt the remaining butter in a medium skillet over medium heat
• Dredge the liver slices in flour and brown in melted butter for about 1 to 1 ½ minutes for each side. Turn off the heat and season with pepper and salt to taste
• Serve the liver with caramelized onions

Recipe #3 

Ingredients: 

• 450 grams sliced calves or lambs liver
• 4 teaspoons plain flour
• 20 grams butter
• 1 teaspoon sunflower oil
• 1 thinly sliced medium onion
• 55 grams or 2 lean back bacon rashers, cut into 2 cm wide strips
• 500 ml beef stock
• Salt and pepper

Steps: 

• In a colander, rinse the liver under cold water and drain it
• In a large bowl, put in 2 teaspoons of floor and season it with pepper and salt. Add the liver and coat it in the flour
• In a large frying pan (preferably the non-stick one) over a medium heat, melt half of the butter
• Tap the excess flour of each slice of liver. Add them to the pan and cook for 1 ½ to 2 minutes or until it turns light brown for each side. Put them on a plate
• Lower the heat and melt the remaining butter. Put in the onion, cook and stir it for about one minute. Don’t forget to separate the layers
• Add the bacon, cook and stir them until the onions turn pale golden brown and becomes soft, or about 5 minutes
• Over the bacon and onion, sprinkle the remaining flour. Stir and cook for a few seconds. Slowly add the hot stock into the pan, stir it continuously. Simmer and stir in the ketchup, cook over a medium heat and wait until the gravy becomes glossy and thickened
• Put the liver again in the pan, heat and stir it for about 2 to 3 minutes in the onion gravy. Season with pepper and salt. Done. You can serve the bacon and the liver with vegetable and mashed potatoes, if you want