old fashioned liver and onions recipe

Written ByJenny Smyth Posted on
old fashioned liver and onions recipe
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The Best old fashioned liver and onions recipe

I’m so excited to share this old fashioned liver and onions recipe with you all today. This dish has been a staple in our household for years, and I just can’t get enough of it.

There’s something about the combination of the tender liver, the sweetness of the onions, and the richness of the gravy that just makes my heart happy. My kids love helping me make it, and they always devour it in seconds – I guess you could say it’s a kid-friendly recipe!

As for me, I just love how easy it is to make and how versatile it is – whether we’re having it as a main course or using it as a topping for burgers or sandwiches, it’s always a crowd-pleaser. Plus, with its rich history and cultural significance, I feel like this dish is more than just a meal – it’s a connection to our past and our heritage.

And let’s be real, who doesn’t love a good excuse to break out the old family recipes and get cooking? So grab your apron, your favorite cookbook, or your trusty smartphone (for all you digital cooks out there!)

, and let’s get started on this delicious journey together. It’s time to bring back the classics and make some memories in the kitchen!

Old Fashioned Liver and Onions

Old Fashioned Liver and Onions

4.9 from 649 votes

A classic comfort food dish featuring tender liver and caramelized onions, cooked to perfection. This recipe is a nostalgic favorite, easy to prepare and full of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Liver

1 lb beef liver, sliced into 1/4-inch strips
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder

For the Onions

2 large onions, thinly sliced
2 tbsp butter
1 tbsp olive oil
1 tsp sugar

For the Sauce

1 cup beef broth
1 tbsp cornstarch
1 tbsp water
salt and pepper to taste

👨‍🍳Directions

1Season the liver with salt, black pepper, paprika, and garlic powder.
2Ensure all pieces are evenly coated.
3Set aside to marinate while you prepare the onions.
4Place the liver in the fridge while you begin cooking the onions, as this will help to keep it fresh.
5In a large skillet, melt the butter and olive oil over medium heat.
6Add the sliced onions, and sprinkle with sugar.
7Cook, stirring occasionally, until the onions are soft and golden brown, about 15-20 minutes.
8The onions should be translucent and have a sweet, caramelized flavor.
9Remove the onions from the skillet and set aside.
10In the same skillet, increase the heat to medium-high.
11Add the seasoned liver slices in a single layer.
12Cook for 2-3 minutes on each side, until browned and cooked through.
13The liver should be firm to the touch and no longer pink in the middle.
14In a small bowl, mix the beef broth, cornstarch, and water until smooth.
15Pour the mixture into the skillet with the liver, stirring to combine.
16Bring the liquid to a simmer, then reduce the heat to low.
17Let it cook for an additional 5 minutes, until the sauce has thickened slightly.
18The sauce should coat the back of a spoon when drizzled.
19Season with additional salt and pepper to taste.
20Return the cooked onions to the skillet, stirring to combine with the liver and sauce.
21Cook for an additional 2-3 minutes, until everything is heated through and well combined.
22The onions should be evenly distributed throughout the dish and the liver should be hot.
23Serve hot, with mashed potatoes, rice or noodles.

🔧Equipment

Skillet with lid
Mixing bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 400mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 7g🥩Protein: 30g

📝Notes

Tips: For a milder flavor, soak the liver in milk for 30 minutes before cooking. This helps to remove any bitter taste. You can also use chicken broth instead of beef broth for a different flavor profile.

Watch Video Of How Old Fashioned Liver and Onions Works

This old fashioned liver and onions recipe is truly one of my favorites – not only does it taste amazing when made fresh from scratch (and served over mashed potatoes or egg noodles), but its rich history also makes me feel connected to my family’s heritage.

Plus, its ease of preparation makes it perfect for busy weeknights or special occasions alike!

My kids have even started asking for ‘liver day’ when they know we’re having this dish – so if you’ve been thinking about bringing back some classic American comfort food into your kitchen routine (and haven’t yet had success finding other recipes that resonate with your family), give this one a shot!

❓ Frequently Asked Questions About Old Fashioned Liver and Onions

Q: What type of liver is best for this recipe?

A: For this old fashioned liver and onions recipe, you’ll want to use beef liver – it’s got a milder flavor than chicken liver and holds up well to cooking. You can usually find beef liver at most grocery stores or butcher shops. If you can’t find beef liver, you can also use pork liver as a substitute.

Q: Can I use frozen onions instead of fresh?

A: While frozen onions are convenient, they just can’t compare to the flavor and texture of fresh onions. If you don’t have access to fresh onions or prefer to use frozen ones for convenience sake, go ahead – but keep in mind that your dish might not turn out quite as well.

Q: How do I prevent my liver from becoming too tough?

A: To prevent your liver from becoming too tough, make sure to pound it thin before cooking. You can also try soaking the sliced liver in milk or buttermilk before cooking to help tenderize it.

Q: Can I make this recipe ahead of time?

A: Yes – this old fashioned liver and onions recipe is perfect for making ahead of time! Simply cook the liver and onions as directed, then refrigerate or freeze them until serving. Reheat by sautéing everything together again until hot and bubbly.

Q: Is this recipe suitable for vegetarians?

A: Unfortunately no – this old fashioned liver and onions recipe contains beef liver, which makes it unsuitable for vegetarians. However, if you’re looking for a vegetarian alternative, consider substituting the beef liver with portobello mushrooms or eggplant slices.

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