Plain Liver and Onions

    30 minutes

    You know if you're a liver fan and this is the nice, basic liver and onions recipe. Serve with mashed potato and green veggies.

    150 people made this

    Serves: 4 

    • 3 tablespoons (60g) butter
    • 1 onion, diced
    • 2 teaspoons white sugar
    • 500g calves' livers
    • 1/4 cup (30g) plain flour
    • 1 tablespoon butter
    • salt and pepper to taste

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium frypan, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelises.
    2. Rinse liver and remove thin outer membrane. Slice liver into 1cm (approx) thick slices.
    3. Heat remaining butter in another frypan over medium heat
    4. Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelised onions.

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    Reviews in English (132)


    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.  -  17 Oct 2007  (Review from Allrecipes USA and Canada)


    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.  -  21 Feb 2008  (Review from Allrecipes USA and Canada)


    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!  -  06 Dec 2006  (Review from Allrecipes USA and Canada)