Tonight's liver & onions entree was the best I've ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect--absolutely delicious for liver lovers and a special taste treat for those who say they don't care for liver.
I made a liver lover out of my sweetheart with this recipe! I did not cut the liver up but did add cooked crumbled bacon as a topping. I served with potaoe halfs filled with butter, bacon, melted cheddar cheese and topped with the sour cream.
I loved liver and onions before this recipe,now I love it even more! Thank you so much for this recipe.I make it often,and have made non-liver-eaters fans for life! Thanks again!
This is the quintessential beginner's liver and onions. Easy to make and tasty. I gave it three stars just because of a couple of tweaks it really needs. First, unless you really enjoy the very strong and sometimes bitter liver flavor that often gives it a bad name, which I actually do but most do not, you must soak the liver in milk first. Just put the sliced liver into a shallow dish and add just enough milk to completely cover it. Let if soak for about an hour and then take it out and pat it dry before moving on to the dredging step. The second tweak is simply to season the flour with salt and pepper...some garlic powder is really good too. That's it...other than those things this is the best recipe to cut your teeth on when cooking liver. Oh, I also prefer the onion sliced rather than diced but that's just a matter of preference. I have to give props to the cook for recommending the correct cooking time for the liver as so many recipes call for way too much time and overcooked liver is tough and not appealing at all. Kudos to Lola for the cooking lesson.
delicious! although my bf said it was very good, he also explained to me, that when he cooks his liver, he adds water to it about 3/4 of the way through cooking and lets it simmer for 15 min. claims it makes the liver much more tender
This recipe is ABSOLUTLY wonderful!!! The sugar takes away the bitterness of the liver. You would have to have ZERO tastebuds to say this is a bad recipe or just not like liver!! Will make again!
Fantastic.I love the camelized onions.I use sweet onions and I fry my whole pieces of liver in bacon fat.I also add one cup of water and alittle beef soup base.Simmer for about 15 minutes.Fantastic gravy for mashed potatoes.
mmmmm this liver & onions recipe is simply delicious! i also crumbled 4 slices of crisp fried slab bacon into the caramelized onions for extra flavor. many thanks lola!
Wow this is SO good...never would have thunk it! The 2 keys to this meal are to use real butter and don't forgo the sugar. I used 2 onions and doubled the sugar but it was just a tad too sweet; would use 3 tsp next time. My kids weren't terribly impressed however. When I remarked that I thought that this was exceptionally good liver and onions my son replied "Yes it is exceptionally good liver and onions. But it still tastes awful because it's liver and onions!" Oh well you can't win 'em all.;)
