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Introduction
Liver and onions is a timeless comfort dish cherished for its rich flavors and simplicity. This recipe balances the earthy taste of liver with the sweetness of caramelized onions, creating a delightful, savory combination. Whether you’re cooking it for nostalgia or as a culinary experiment, mastering this dish will earn you a spot in the hearts of your dinner guests. Read on to learn how to prepare this dish to perfection, along with tips for serving, storage, and creative variations.
Ingredients:
1 lb (450 g) of liver (beef, pork, or chicken)
2 large onions, thinly sliced
2–3 tbsp of butter or oil (for frying)
1 cup of milk (optional, for soaking the liver)
1/2 cup of flour (for dredging)
Salt and pepper, to taste
Fresh parsley or thyme (optional, for garnish)
Directions:
Prepare the liver:
Rinse the liver under cold water and pat it dry with paper towels.
(Optional) Soak the liver in milk for 20–30 minutes to mellow its flavor. Drain and pat dry again.
Caramelize the onions:
Heat 1 tablespoon of butter or oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring occasionally, for 10–15 minutes until golden brown and soft. Remove from the skillet and set aside.
Cook the liver:
Season the flour with salt and pepper, then dredge each liver slice lightly in the flour mixture.
Add the remaining butter or oil to the same skillet and heat over medium-high heat.
Cook the liver for 2–3 minutes per side until browned on the outside but still slightly pink inside. Overcooking can make the liver tough.
Combine and serve:
Return the caramelized onions to the skillet and mix them with the liver. Heat for another minute to combine flavors.
Serve warm with your choice of sides. Garnish with fresh parsley or thyme if desired.
Serving and Storage Tips:
Serving: Liver and onions pair well with mashed potatoes, steamed vegetables, or a slice of crusty bread for a wholesome meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to maintain the dish’s texture.
Variations:
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