How to Make Southern Liver and Onions

Calf liver is preferred for liver and onions because of its tenderness and flavor.

Unless you grew up eating the dish, you may turn your nose up at the thought of liver and onions being served to you for dinner. Although the mealy texture of liver is not for everyone, this delicacy is enjoyed in various forms all over the world. In Great Britain, it is considered one of their most traditional dishes. Liver and onions is also considered a traditional part of the American South, and is fairly simple to prepare.

Things You'll Need

• 1 lb. calf or veal liver, sliced
• 2 large onions, sliced
• 1 cup flour
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. dry mustard

Instructions

1. Rinse the sliced liver under cold water, then place in a bowl filled with ice cold milk, allowing it to soak for 40 minutes.

2. Combine the flour with salt, pepper, and dry mustard in a bowl. Add additional spices as you see fit.

3. Remove the liver from the milk and pat dry.

4. Dredge the sliced liver in the seasoned flour, then set aside.

5. Put 1/2 cup vegetable oil into a large skillet and bring to a medium-high heat.

6. Add the onions to the skillet and saute until they are translucent and soft. Remove the onions from the pan with a slotted spoon and set aside to drain on paper towels.

7. Add the liver slices to the pan and cook on both sides, until well browned and firm. Serve the cooked liver with the sauteed onions on top.

Tips & Warnings

• Always use calf or lamb livers only. Mature beef liver will be much too tough and has an overwhelming flavor.

References

• Soul Food and Southern Cooking: Liver and Onions Recipe
• Simply Recipes; Liver and Onions; Elise; February 2006
• The World's Healthiest Foods: Calf's Liver

Resources

• How to Cook Calf & Beef Liver