Best 4 Old School Liver And Onions Recipes

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Indulge in the classic comfort food experience with our delectable Old School Liver and Onions recipe. This timeless dish, often regarded as a nostalgic favorite, combines the rich flavor of liver with the caramelized sweetness of onions, creating a harmonious balance of flavors. Our recipe provides step-by-step instructions to guide you in preparing this hearty meal, ensuring a tender and flavorful liver with perfectly cooked onions. Additionally, we offer variations to cater to different preferences, including a Southern-style recipe with bacon and a keto-friendly version with almond flour coating. If you're looking for a traditional and satisfying meal, our Old School Liver and Onions is the perfect choice. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

LIVER AND ONIONS



Liver and Onions image

Liver and onions come together in this hearty dish that's ready in 25 minutes - perfect for dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

3 tablespoons butter or margarine
2 medium onions, thinly sliced
1 lb beef or veal liver, 1/2 to 3/4 inch thick
All-purpose flour
3 tablespoons vegetable oil or shortening
Salt and pepper to taste

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
  • Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.

Nutrition Facts : Calories 310, Carbohydrate 10 g, Cholesterol 325 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g

LIVER AND ONIONS



Liver and Onions image

Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!

Provided by Lola

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
1 onion, diced
2 teaspoons white sugar
1 pound calves' livers
¼ cup all-purpose flour
1 tablespoon butter
salt and pepper to taste

Steps:

  • 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 caramelizes.
  • Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
  • Heat remaining butter in a medium skillet over medium heat
  • Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g

LIVER AND ONIONS



Liver and Onions image

I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.

Provided by Kayne

Categories     Beef Organ Meats

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb liver
4 tablespoons butter
1 large onion
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
  • Combine the flour, pepper and salt, mix well.
  • Coat the liver thoroughly in the flour mixture.
  • Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
  • When all done, reheat the onions in remaining butter.
  • Serve the onions on top of the liver.

Nutrition Facts : Calories 1541.8, Fat 52.8, SaturatedFat 24.6, Cholesterol 2261, Sodium 1049.8, Carbohydrate 86, Fiber 3, Sugar 3.4, Protein 170.4

Tips and Conclusion

Tips:

  • Choose the right liver. Beef liver is the most common type of liver used in this dish, but you can also use pork, lamb, or chicken liver. Make sure the liver is fresh and has a deep red color.
  • Soak the liver in milk. This will help to remove any bitterness from the liver.
  • Cook the liver over medium-high heat. This will help to prevent the liver from becoming tough.
  • Don't overcook the liver. Liver is best when it is cooked to medium-rare or medium. Overcooked liver will be tough and dry.
  • Serve the liver with your favorite sides. Mashed potatoes, roasted vegetables, and sautéed onions are all good options.

Conclusion

Liver and onions is a classic dish that is easy to make and full of flavor. It is a great source of protein and iron, and it can be served with a variety of sides. If you have never tried liver and onions before, I encourage you to give it a try. You may be surprised at how much you enjoy it!

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