Southern Style Smothered Liver And Onions Recipes

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.

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

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 RECIPE

Steps:

• Place liver in a colander and drain.
• Carefully spread liver pieces out in a pan, set aside.
• Remove ends and skin from onion. Slice to desired thickness.
• Heat a skillet to medium heat and add 2 Tablespoons butter.
• Add sliced onions to the skillet.
• Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
• Remove onions from skillet, set aside.
• Set up a dredge station by placing flour in a dish or bowl.
• Sprinkle liver with Salt, Black Pepper and Paprika to taste.
• Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
• Add oil to skillet, let warm up for about 3 minutes.
• Place liver slices in skillet, brown the bottom for about 3-4 minutes.
• Flip liver slices over, let brown about 3 more minutes, do not over cook.
• You may cut a slice of the liver to test for doneness.
• Serve warm and Enjoy!

BEST SOUTHERN LIVER AND ONIONS RECIPE

Steps:

• Cut liver into thin slices
• Cover slices of liver with real salt, let sit in refrigerator for 15 mins
• Rinse liver slices with cold filtered water and place in a medium bowl.
• Cover liver with whole milk or an ACV mixture of 1:1 apple cider vinegar and filtered water.
• Let it soak for 2 hours in refrigerator.
• Slice onions into rings.
• After the liver has finished soaking: Melt 2 tablespoons of butter in a 10 in cast iron or nonstick large skillet over medium heat.
• Separate onion rings and cook onions in the butter until they are soft, around 4-6 mins.
• Remove sautéed onions (leave onions in skillet if you want caramelized onions) keep skillet warm.
• Season the flour with salt and pepper and put it in a shallow pan.
• Drain milk or ACV mixture from the liver
• Coat both sides of the liver slices in the flour mixture.
• Reheat the skillet on medium-high heat and melt the coconut oil.
• Place the coated liver slices in the hot skillet and cook until nice and brown on the bottom around 2-3 mins.
• Turnover and repeat.
• Return the onions to the skillet and reduce heat to medium.
• Once the meat is done. Remove the liver and onions from the skillet to your serving platter.
• Follow steps 1 - 14 above
• Use the leftover flour to make gravy in the oil and butter in the skillet.
• Place the liver and onions into the gravy and cover with the cast iron lid or aluminum foil.
• Bake at 300 degrees for 2 hours or until falls apart when pressed with a fork.
• You could also use your Instant Pot or slow cooker. Place the gravy, liver, and onions in your Instant Pot on Slow Cooker for 6-8 hours.
• Sprinkle top with crumbled crisply cooked bacon.
• Serve with your favorite side dishes.

SMOTHERED LIVER WITH ONIONS

Steps:

• Cook onions in one Tablespoon of bacon drippings on medium high heat until golden brown. Remove from pan and set aside.
• Remove membrane from liver. Mix flour with salt and pepper, dredge liver in mixture.
• Fry Liver in remaining hot 2 Tablespoons of bacon drippings until browned well on both sides.
• Add onions and water to liver, cover and simmer 30 minutes or until liver is tender. You can add a little more water if necessary to prevent sticking.
• Serve with Creamed Irish Potatoes, Garlic Bread and garden salad.

CALF LIVER AND ONIONS LOUISIANA-STYLE

Steps:

• Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
• Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
• In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
• Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
• Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
• Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.