How To Cook Liver And Onions Recipes

LIVER AND ONIONS

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.

LIVER AND ONIONS

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.

LIVER AND ONIONS

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.

HOW TO COOK LIVER AND ONIONS

Steps:

• Discard the liver membranes if they haven't already been removed. Use your fingers to peel the thin, outer membrane off each liver. The membranes will come away easily. Try not to tear the liver as you remove the membranes. Liver is usually sold with the membranes already removed.
• Slice the livers into 1⁄2 in (1.3 cm) thick slices. Place 1 1/2 lb (680 g) of beef or chicken livers on a chopping board. Use a very sharp knife to slice the livers into strips. Be very careful when you use a knife to cut the liver thinly. Always make sure that you are using a sharp knife, as this is both safest and will make the best cuts.
• Cut 2 onions into thin 1⁄4 in (0.64 cm) slices. Place the onions on a chopping board and use a sharp knife to cut the ends off. Slice each onion in half and peel the skin off. Place the flat surface of each onion on the chopping board and carefully slice each half thinly.
• Combine the flour, salt, and black pepper. Pour ½ cup (64 g) of flour, 1 tsp (2.3 g) of freshly ground black pepper, and ½ tsp (2.5 g) of salt into a bowl. Use a fork or whisk to mix the ingredients thoroughly. Season the flour with more or less black pepper and salt depending on what you prefer.
• Dredge the liver slices in the flour. Place each slice of liver into the bowl with the flour, black pepper, and salt. Turn each slice over in the bowl to make sure that all of the sides are coated with the seasoned flour. Gently shake each slice of liver as you take it out from the bowl to remove the excess. A light flour coating is all that is necessary.

ABSOLUTE BEST LIVER AND ONIONS

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!

LIVER AND ONIONS W/ GRAVY

Steps:

• Place enough flour in a large bowl to coat the liver. Add salt and pepper.
• Slice liver and dredge in seasoned flour.
• Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
• Place sliced onions in the skillet with the liver.
• Pour beef broth on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a nice gravy.

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

SAUTEED CALF'S LIVER

Steps:

• Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
• In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
• Drain liver and discard milk. Pat liver dry with paper towels.
• Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
• Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
• Divide liver among plates and top with onions.

LIVER AND ONIONS

Steps:

• Melt 20g butter in frying pan on medium-high heat. When foaming add the onions and fry for 15-20 mins stirring occasionally until very soft and golden. Set aside on plate.
• Season livers add remaining butter and when it foams add livers to pan. Cook for 2-4 mins on each side until browned (a little pink on the inside is fine).
• Add sherry (or wine) to liver allow to bubble for 30 secs, add cooked onions and stock, bring to the boil, reduce heat and cook for couple of minutes until stock has reduced slightly. Serve immediately with lots soft mustard mash.

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.