How to Cook Liver and Onions


Liver and onions was once considered a delicacy by those who lived in the city, yet the dish was everyday fare for those who lived a more rural life and raised their own animals. Today, liver and onions can be eaten by anyone and is a simple main dish to prepare.

Things You'll Need

  • Container of sliced beef liver
  • 1/2 lb. bacon
  • 1 to 2 large onions, sliced and separated into rounds
  • Skillet with lid, large and heavy
  • Tongs or spatula
  • Place bacon slices into the bottom of a heavy skillet and fry until crisp. While the bacon is cooking, drain juices from the liver slices in a colander.

  • Remove bacon from the pan and add onions. Cook, stirring often, until the onions begin to soften.

  • Remove onion from pan. Add liver slices and sear on both sides. Turn the heat down to a simmer and cover the pan.

  • Allow liver to cook 10 to 15 minutes depending on the thickness of the slices. Check for doneness by cutting a slice where it is the thickest. Once the meat is no longer pink, the liver is done.

  • Serve the liver with the onions. Add the bacon if desired.

Tips & Warnings

  • Liver and onions can be seasoned with garlic, pepper or other spices if desired.
  • Hearty home fried potatoes make a great side dish for liver and onions.
  • Overcooking can make liver tough; remove it from the heat source as soon as it is done.
  • Liver is full of vitamins and minerals, especially iron.
  • Chicken livers can be substituted for beef liver in most recipes.
  • Adding the bacon back will also add more fat to your final dish.

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  • Photo Credit beef liver on white plate image by radarreklama from
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