Liver and Onions

Get ready to master a true Southern classic that’s been winning hearts (and taste buds) for generations. This liver and onions recipe transforms humble ingredients into a rich, savory masterpiece that’s pure comfort food perfection.

The secret lies in the perfect balance of tender, well-seasoned liver and sweet, caramelized onions, all brought together in a rich gravy that’ll have you reaching for extra bread to soak up every last drop.

Ingredients

• 1 pound beef liver
• 3-4 tablespoons bacon grease (or butter/margarine)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1-2 large onions, peeled and cut into rings
• 1/2 cup flour
• 1 cup water

Steps

1. Create the seasoned flour mixture by combining 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder in a shallow dish. Mix thoroughly until all seasonings are evenly distributed.
2. Heat 3-4 tablespoons bacon grease in a large skillet over medium-high heat until shimmering but not smoking (350°F/175°C if using a temperature-controlled skillet).
3. Dredge liver slices in the seasoned flour mixture, ensuring each piece is completely coated. Shake off excess flour gently.
4. Place liver in the hot skillet and fry for 3-4 minutes per side until deep golden brown. Don’t overcrowd the pan – work in batches if needed.
5. Layer the sliced onion rings over the browned liver. Pour 1 cup water carefully around the edges of the pan, not directly on the liver to preserve the coating.
6. Reduce heat to low, cover the skillet, and simmer for 7-8 minutes until the liver is tender. Test doneness by cutting into the thickest piece – it should be slightly pink inside but not raw.

Smart Swaps

• Use olive oil instead of bacon grease for a heart-healthier option
• Try chicken liver for a milder flavor profile
• Substitute mushroom broth for water to enhance the savory flavors

Make It Diabetes-Friendly

• Skip the flour dredging and season the liver directly to reduce carbs
• Use almond flour instead of wheat flour (reduces carbs by 18g per serving)
• Add more onions and serve with cauliflower mash instead of potatoes
• Consider eating this meal earlier in the day for better glucose management

Pro Tips

• Soak liver in milk for 30 minutes before cooking to remove any bitter taste
• Don’t overcook – liver becomes tough quickly past medium
• Pat liver completely dry before dredging for better flour adhesion
• Let liver come to room temperature before cooking for more even results