Diner Style Liver and Onions
- SERVES
- 4
- COOK TIME
- 15 Min
Calling all liver lovers! Diner Style Liver and Onions is for you. And if you've never tried it, or shied away from liver, this version may just change your mind.
What You'll Need
- 1/4 pound sliced bacon (see Note)
- 2 large onions, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pound beef liver, sliced to steaks
What to Do
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon from skillet and set aside, leaving drippings in skillet.
- Add onions to skillet and saute over medium-high heat until caramelized. Remove to a bowl and cover to keep warm.
- In a shallow dish, combine flour, salt, and pepper; mix well. Coat liver lightly with flour mixture. Add to skillet and brown 4 to 5 minutes per side, or until cooked through. Top liver with onions then crumble bacon and sprinkle over onions.
Notes
If you prefer to leave out the bacon, caramelize the onions in 2 tablespoons vegetable oil.
Read NextEasy Cheeseburger Ring
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
maytewynn
Apr 10, 2013
Hubby loves liver. I dont. I always go to liver with onions. Tonight I followed this recipe. He said I'm the best cook in the world. Of course, after this, it will be my first choice.
Hooch
Apr 10, 2013
I have had this same recipe and it was delicious! The only thing different was, soak the liver in milk over night. That adds to the tenderness.
irwind45150 536343 8
Apr 10, 2013
Thanks for the tip on Milk Soaking the liver. My family (back to even my great-great grandmother) served pork and beef liver at least once a month. It was one of those dinners that we called "It grows on you after a while." As soon as we started eating table food, we were given liver. I do recall, that every cook in the family said "if you over-cook liver, it will be tough as shoe leather and be horribly dry." With the Milk Soak, and the 4-5 minute per side cooking instructions ..... My liver should never fail again. THANKS all for your techniques and suggetions.
blbutler 2787082
Apr 11, 2013
Never tried soaking liver overnight in milk. Must try it. Thank you for the suggestion.
prettygoodcook 094 9373
Apr 10, 2013
Looks like my Mom's recipe - and I love liver, to this day. I don't want it TOO thin, though - too easy for it to be overdone around the edges. I think this recipe is perfect as it stands; and I always want mashed potatoes and stewed tomatoes with it to make it inhaling-great comfort food!
blbutler 2787082
Apr 11, 2013
Yes!! Mashed potatoes and stewed tomatoes truly round out the meal. Wonderful comfort food!!!
jcwhis 8942762
Mar 28, 2012
I am from Alabama too and have been looking for this recipe for quite awhile. This is very delicious. Thanks.
TenorsMom
Feb 15, 2011
This is how my Mom made liver and onions. Mmm yummy. She said the best liver is calves liver, and I must agree. Also, if you get it thin sliced, it cooks up quicker and no need to soak. My favorite! Now I must go get some to cook up for dinner tomorrow night!
cokonut1056 404807 8
Jan 09, 2011
This is how I've always made liver and onions, the only difference is I soak the liver overnight in milk to draw out the sharp blood flavor. It works really well and for goodness sake, use good liver! My great grandmother was from Alabama and that's how she taught me to do do it.
TenorsMom
Apr 10, 2013
My mom made this. She said it was very important to get thinner sliced calves liver and cook it in bacon grease. The liver only needs to be cooked 2 1/2 to three minutes on each side and is so tender!
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
