Classic Liver and Onions
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Liver and onions is a classic dish that’s easy to make at home. This recipe takes just 30 minutes from start to finish. You’ll end up with tender, flavorful liver topped with golden brown onions. The key is to cook the liver quickly so it doesn’t get tough.
You only need a few simple ingredients to make this tasty meal. Beef liver, onions, and some basic spices are all it takes. The liver is seasoned with salt, pepper, garlic powder, and smoked paprika for extra flavor. Cooking the onions first lets them get nice and caramelized before you add them on top of the liver.
Exact Ingredients List
Here’s what you’ll need to make classic liver and onions:
- 1 pound beef liver, thinly sliced (calf’s liver is best)
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon of other salt)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 medium yellow onion, thinly sliced into rings
- 2 tablespoons olive oil, divided
These simple ingredients come together to create a tasty meal. The liver should be fresh and thinly sliced for best results. If you can’t find Diamond Crystal kosher salt, any salt will work – just use a bit less.
Make sure your spices are fresh for the best flavor. The smoked paprika adds a nice touch, but regular paprika works too if that’s what you have on hand.
For the onions, yellow onions are ideal. Slice them thinly so they cook evenly and get nice and golden. The olive oil helps everything cook up nicely without sticking.
With these ingredients ready to go, you’ll be all set to make a classic liver and onions dish. It’s a simple but flavorful meal that comes together quickly.
Instructions
Get ready to make some tasty liver and onions! Start by drying the liver slices with paper towels. Sprinkle them with salt, pepper, garlic powder, and smoked paprika.
Heat some olive oil in a big pan. Add the sliced onions and cook them until they’re golden brown. This takes about 7 minutes. If the pan gets too hot, turn down the heat a bit.
Take the onions out and keep them warm under some foil. Wipe the pan clean carefully – it’ll be hot!
Add more oil to the pan and turn the heat to medium. Cook the liver slices for about 3 minutes on each side. Don’t cook them too long or they’ll get tough.
If some liver pieces are thicker, you can cook the edges too. But take out the thinner pieces first so they don’t overcook.
Put the cooked liver on a plate and top it with the warm onions. Your liver and onions are ready to eat!
Remember, cooking times might be a bit different depending on your stove, so keep an eye on things as you cook.
Possible Substitutes List
You can try some tasty swaps in this liver and onions recipe. Here are a few ideas:
Meat:
- Chicken livers
- Pork liver
- Lamb liver
Onions:
- Red onions
- Shallots
- Leeks
Oils:
- Butter
- Bacon fat
- Coconut oil
Spices:
- Dried herbs (thyme, rosemary)
- Cajun seasoning
- Italian seasoning
If you don’t like liver, you could use thin slices of beef steak or chicken breast instead. These cook quickly like liver does.
For a veggie version, try thick slices of portobello mushrooms. They have a meaty texture that works well here.
You can also add some extras to boost flavor:
- Bacon bits
- Sliced mushrooms
- Minced garlic
Remember to adjust cooking times if you swap ingredients. Enjoy trying new twists on this classic dish!
How To Make It Diabetes-Friendly
To make this liver and onions recipe more diabetes-friendly, you can make a few simple changes. Start by reducing the amount of oil used. Instead of 2 tablespoons, use just 1 tablespoon of olive oil.
Consider serving smaller portions. Divide the recipe into 6 servings instead of 4 to help control carbohydrate intake. This will also lower the calories per serving.
Pair your liver and onions with low-carb side dishes. Good options include:
- Steamed green beans
- Roasted broccoli
- Cauliflower rice
- Mixed green salad
To add flavor without extra carbs, try these spices:
Watch your cooking time closely. Overcooking can make the liver tough and less enjoyable. Aim for a slightly pink center for the best texture and taste.
Remember to check your blood sugar levels before and after eating this meal. This will help you understand how it affects your body.
Tips, Tricks & Storing
For the best liver and onions, choose fresh calf’s liver. It’s more tender than beef liver. Pat the liver dry before cooking to help it brown nicely.
Don’t overcook the liver! It can quickly become tough. Aim for a slightly pink center for the best texture and flavor.
Try soaking the liver in milk for 30 minutes before cooking. This can help reduce any strong flavors.
Add bacon for extra flavor. Cook it first, then use the bacon fat to sauté the onions.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking.
Freeze cooked liver and onions for up to 3 months. Thaw overnight in the fridge before reheating.
Serve with mashed potatoes or rice to soak up the delicious juices. A side of steamed veggies makes for a balanced meal.
